In the South, you must have Black Eye Peas for New Year. Why not try them with your Hoppin’ Johns. With help from Rashuanda Grant of The Carolina Cookery, we want you to learn how to cook Hoppin’ Johns with Black Eye Peas. Start your new year off with a meal full of history, heritage and tradition. Check out Rashaunda’s easy to follow recipe below:
Hoppin Johns with Black Eye Peas
1 lbs smoked pork neck bones
2 cups Black Eyed Peas ( Fresh or Frozen)*
2 cloves Garlic, crushed
1 sprig fresh thyme
3 Tbsp salt
8 cups water
2 cups Parboiled rice
½ cup onion, diced
½ cup bell pepper, diced
In a large stock pot, combine neck bones with 4 cups water or until the turkey wing portion is fully submerged. Cook on medium heat, covered, for 30 minutes. Check occasionally, adding 2 additional cups of water at 30 minute intervals or as needed. Continue cooking until the bones easily separate and meat easily falls away from the bones**, then remove the lid and increase heat. Boil on high heat until the cooking liquid has reduced by half and become a semi-opaque broth.
**This portion of the recipe can also be done in an electric pressure cooker, using the Meat setting for 30 mins, or prepared in advance using a slow cooker overnight.
In a separate stock pot add beans, garlic, thyme and salt, cook on medium heat for approximately 45 mins. Peas will be partially cooked, and still al dente. Remove garlic cloves and thyme, then strain off cooking liquid.
Add partially cooked peas to the pot with ham hock broth and bring to a rolling boil. Add rice, onion and peppers, stir to combine. Then cover and reduce heat to low.
Cook for 20 mins or until rice has absorbed all the liquid.
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