Recipe of the Week: Hoppin' John
Posted by Geoff Janowski on Mon, Jan 02, 2012 @ 09:05 AM
This is the first in what will become a weekly recipe blog posting. To celebrate the new year, we're sharing an easy recipe for Hoppin' John. Although this traditional southern side dish is always eaten on New Year’s Day to bring good luck in the year ahead, don’t believe the legend that “if you dare to eat it at any other time of the year, it will bring bad luck.” It’s all good!
Be sure to check out the video below the recipe to see Blue Ribbon BBQ's own Eric Haggerty make a large batch of this fan-favorite, always offered as a special side dish in our restaurants at the beginning of each year.
HOPPIN' JOHN
(About 10 servings)
Ingredients
1 large ham hock or ½ lb Diced Smoky Bacon1 tablespoon olive oil1 cup chopped onion½ cup chopped celery½ cup chopped green pepper1 tablespoon chopped garlic1 pound black-eyed peas (soak overnight and rinse)1 quart chicken stock1 bay leaf1 teaspoon dry thyme leavessalt, black pepper and cayenne to taste3 tablespoons finely chopped green onion3 cups steamed rice
Directions
In a large soup pot, heat the oil. Add the ham hock or diced bacon and sear on all sides for four minutes. Add onion, celery, green pepper and garlic. Cook for four minutes. Add the black-eyed peas, chicken stock, bay leaf, thyme and seasonings. bring to a boil, reduce the heat and simmer for forty minutes, or until the peas are creamy and tender. Stir occasionally, adding more water or stock if the liquid evaporates. Add salt, black pepper and cayenne as needed and garnish with green onions. Serve over the steamed rice. For added punch, sprinkle with hot red pepper sauce.