It is an old Southern tradition to start the new year by eating black-eyed peas, usually on New Year's Day, to ensure good luck in the new year.
Hoppin' John:
1 pkg. of dried black-eyed peas (12 oz. )
2 quarts of water
1/2 lb. country ham (or 1 meaty ham bone)
1 cup chopped onion
1 cup chopped celery
1 bay leaf
1 tsp. fresh oregano
1 tsp. fresh rosemary ( I substitute basil if rosemary isn't in the cabinet.)
1 tsp. sugar (I don't put this in, but you might like it.)
1 tsp. salt
1/2 tsp. freshly ground pepper
Hoppin' John Directions:
Sort and wash peas, place in heavy saucepan and add water to cover. Note: the directions on dried black-eyed peas vary, but I like these directions best. Cover saucepan and bring to boil. Immediately remove from heat. With lid in place, soak peas 1 hour and drain. Combine ham and 2 quarts water in heavy cooking pot. Bring to boil. Reduce heat, and cover and simmer 45 minutes. Add remaining ingredients, and bring to boil. Reduce heat, cover and simmer an additional 30 minutes or until black-eyed peas are done. Remove ham and cut in small pieces. Stir ham back into pea mixture.
This is the part that really makes the Hoppin' John good!
Vinaigrette:
3 bunches of fresh green scallions
1/3 cup of red wine vinegar
1 Tbsp. Dijon mustard
1 cup peanut oil (or regular cooking oil)
Salt to taste
Freshly ground pepper to taste
2 Tbsp. chopped fresh basil
4 strips bacon, fried crisp and crumbled (optional)
Vinaigrette Directions:
In small sauce pan combine all ingredients except fresh scallions. Slowly whisk in the ingredients. Heat on stove. Just before serving add scallions. Serve in bowl with ladle.
Hoppin' John should be served over cooked rice, then dip a ladle full of vinaigrette over the entire dish. UMMMMMM Good!!
Don't forget the stone ground cornbread and fresh mustard greens for a completely "southern" experience.
Lisa Dillinger, 1998
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