30 Days of Holiday: Hoppin' John

Black-eyed peas have long been a favorite in our house and a staple on our New Year's Day table.  During the week, for a routine meal, canned are fine.  We prefer Luck's.  But I've always made my holiday peas from scratch.  And, they were good until I found this recipe.  Now they are better-than-good, and my favorite part of the meal.  In fact, several days into January, I'll serve them, again, alongside a pan of cornbread. 
This recipe is unique in a couple of ways.  For one, it does not call for overnight soaking.  This works for me since I always seem to forget that step, anyway.  And, two, it calls for a bouquet of herbs that give the peas a wonderful flavor.  I like it so much that I add a few of the herbs to our everyday, canned peas as well!
The name "Hoppin' John" usually refers to peas that are served with rice, so I always have rice available.  Personally, though, I like these just they way they are!

What's In It:

1 lb. pkg. dried black-eyed peas
2 large ham hocks (about 3/4 lb.) (I use bits from a country ham my fathers gives us every year.  And, I don't measure.  We like our peas meaty!)
2 tbs. bacon drippings
4 c. water
1 large onion, cut into wedges (Yellow is good)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. dried, crushed red pepper
1/2 tsp. dried thyme
2 bay leaves
1 tsp. minced garlic
1 chicken bouillon cube
Hot cooked brown rice

How To Make It:

Sift through dried peas, using fingers.  Discard any misshapen or broken peas and any other debris.
Pour peas into a Dutch oven and add water to cover.  Bring to a boil and immediately remove from heat.  Let stand 1 hour.  Drain and return to Dutch oven.
Remove skin from ham hocks.  Cut meat away from the hocks, reserving bones.
Saute meat in hot bacon drippings in large skillet over medium-high heat for 3 minutes or until slightly browned.
Add meat, bones, 4 c. water, and next 8 ingredients to peas in Dutch oven.  Bring to a boil, reduce heat and simmer gently, stirring occasionally, 1 hour or until peas are tender.  Remove and discard bones and bay leaves.
May be served over rice.

Recipe adapted from one printed in Southern Living Magazine.










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