Hoppin’ John
Make your holiday table memorable with this tasty dish.
Makes 6 servings as a side dish
Served with a side of collard greens and cornbread, Hoppin’ John is made by slowly simmering black-eyed peas with pork and vegetables. Traditionally served over a bed of freshly cooked rice, this simple yet incredibly flavorful dish is believed to bring luck and prosperity for the upcoming year. The signature black-eyed peas used in the recipe are meant to symbolize coins, served along with greens that represent money, which is why you’ll find many Southerners eating black-eyed peas as a way of ringing in the New Year.
I loved creating a version, without pork, for Rosh Hashanah. The reference to gold coins feels a little like gelt at Hanukkah. I make this for Rosh Hashanah to celebrate the Jewish New year and substitute brisket for pork. You can serve this along side a chicken dish for the High Holidays.
1 cup dried black-eyed peas
4 cups chicken broth
1-1/2 cups smoked brisket, cut into medium chunks
1/2 large onion, diced
1/2 lg. green pepper or red, diced
2 cloves garlic, minced
2 tsp. Old Bay seasoning or cajun blend
2 tbs. neutral oil, like canola
1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper
2 cups long grain rice, cooked
Soak black eyed peas in 2 cups chicken broth overnight in refrigerator. Bring to room temperature when ready to cook.
While bringing peas back to room temperature; heat one tablespoon oil in a skillet and cook the onion, bell pepper and garlic until just soft.
Add this to the pot with peas, stir in Old Bay seasoning. Add brisket pieces and remaining liquid and bring to a boil.
Cook for 30-45 minutes, making sure the peas don’t get mushy, they should be al dente.
Wash rice thoroughly. You want to release all the starches. Then cook rice until just tender.
Stir rice into peas and taste. Add salt and pepper, if needed.
Cover pot with a piece of aluminum foil and then lid. Cook an additional 15 minutes. Test rice for doneness and remove from heat.
Allow to rest, covered for 10 minutes. Fluff with a fork and serve alongside challah and greens.
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