Hoppin' John

[Fay Jai]

Okay, I think that I am confused. It has always been my understanding that Hopping John at its most basic is black eyed peas and rice,(good luck) with collards being an option to bring financial luck.

saw the postings re: New Year's foods, and saw ham mentioned in all of them, and rice being kind of an afterthought.

Have I been making it wrong?

Thanks!

[Varmint]

No, you've been fine. Hoppin' john is its own distinct dish, and other dishes that are often served at New Year's Day feasts include collards and some sort of pork product.

There are numerous variations of hoppin' john, but the one I favor is Bill Neal's, which includes the peas, rice, cheddar, tomatoes and scallions. Even my kids look forward to eating this dish!

[johnnyd]

Okay, last year the little cans of black-eyed peas were sold out and my fortunes tanked!

So this year, I have the end of a spiral-cut ham that's ready to go into a pot with 2lbs peas I plan to soak over night. (I figured the more of it I make... )

THEN what do I do? prepare as for pea-soup but cut simmer time to "when-tender", say one hour? When do I add celery, carrot, onion? Serve with jalapeno slices?

Post suggestions here:

[dls]

Okay, last year the little cans of black-eyed peas were sold out and my fortunes tanked!

So this year, I have the end of a spiral-cut ham that's ready to go into a pot with 2lbs peas I plan to soak over night. (I figured the more of it I make...  )

THEN what do I do? prepare as for pea-soup but cut simmer time to "when-tender", say one hour? When do I add celery, carrot, onion? Serve with jalapeno slices?

Post suggestions here:

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The recipe that I use for Hoppin John is from Louisiana chef John Folse. Click here for a few ideas on what to add.

[phaelon56]

I've been successful using the recipe on the back of the bag of dried black eyed peas. IIRC it includes salt pork or fatback and also some onions etc. Best bet is to put the beans in cold water, bring to the boil, cover, remove from heat and leave overnight. Rinse twice in the morning and then add fresh water and other ingredients. About 45 - 60 minutes of cooking will then suffice.

There was a good thread here awhile back on cooking dried beans by an oven baking method. Sorry I can't recall the details nor was I able to find it by search but there will be some helpful info there if someone can point you to it.

[Toliver]

There was a good thread here awhile back on cooking dried beans by an oven baking method. Sorry I can't recall the details nor was I able to find it by search but there will be some helpful info there if someone can point you to it.

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This link should take you directly to Russ Parson's quote where he detailed and honed his method of oven-baking beans: Click Here for post #59

You should really read the entire extraordinary discussion for "dried bean cooking 101a". Rancho Gordo weighs in with some additional ingredients that added to the overall dish and on the last page, fifi (SSB that she is) experimented enough to come up with an actual recipe.

One of eGullet's finest hours....

[Chris Cognac]

We add some good salsa to ours for a California kick...My moms from Alabama so I grew up eating it every new years day

[johnnyd]

Those posts were excellent resources. Unfortunately, I had already soaked the Black-Eyes last night, but what the hey... I am definitely doing fifi's oven method for the 2 1/2hr result. Instead of andouille, I'm putting the hambone in. I thought I'd saute celery and green pepper and add it around the last half hour.

Whatchoo t'ink, guys?

Edited in a moment of clarity:

Okay, the hambone is out... cubes of ham and chorizo are in, JFolse recipe is making more sense to me but I only have jasmine rice.

Edited December 31, 2004 by johnnyd (log)

[Varmint]

Let us know how it goes, JD. I've got my peas, my collards and my boston butt which I'll smoke with pecan today. Of course, I'll make popovers, too, which is a new tradition in our house.

[johnnyd]

I've decided to go with the hambone - sigh! Stick with the original plan... especially when you are hungover... not that I ever GET hungover! Aren't these damn peas ready yet?!

[johnnyd]

Wow, what a success!

Had my Creuset bubbling with 1lb soaked Black-Eyes, one hambone, half an onion, 3clvs garlic, bay leaves for three hours. Drained the peas, then added longgrain rice, diced onion, carrot, red and green pepper, 3ribs celery and a can of diced tomato. Simmered at low for two cribbage games.

Collards and corn muffins! It was delicious.

[robyn]

I'm sorry I'm too late for this year's New Year's Day (just barely had enough time to do my cooking yesterday). Don't know about you folks in other parts of the US - but here in north Florida we get fresh black eyed peas. They don't have to be soaked. They cook up in about 30 minutes (I add them to the water/seasonings which you have to cook for about 20 minutes ahead of time) - and they are delicious. I use Bill Neal's recipe for field peas from Southern Cooking. Robyn

[ChrisTaylor]

If you're preparing Hoppin' John at a time of the year when good fresh tomatoes are readily available, are they a workable sub for canned tomatoes or would I be missing out on the liquid?

[patrickamory]

Dispense with the tomato! Inspired by this article, I made a version of Hoppin John this New Years with little more than the three original ingredients - rice, red peas (beans) and Southern bacon. Details to come in the Dinner thread.

[ChrisTaylor]

Well, I don't think I'm going to find red peas any time soon down here. Black-eyed peas are what I have. But. Okay. No tomato.

[andiesenji]

I've been preparing Hoppin' John for 50+ years and I've never used tomatoes.

Black-eyed peas (beans), rice, bacon and a little hot pepper - finely chopped onion - for flavor.

Occasionally I add some cut green beans - a variation favored by my family. 

[patrickamory]

I posted my results in the Dinner thread.