In the South, hoppin' John is traditionally served for good luck on New Year's Day. The name is said to have come from a children's rhyme. This dish can be prepared a day ahead and reheated. Serve with white rice.
Ingredients
- 2-1/2 cups dried black-eyed peas
- 1 cup salt pork, cubed, or 1/2 cup butter
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 ham bone, pig's foot or smoked ham hock
- Salt and pepper
Instructions
- Rinse and pick over the black-eyed peas. Put in a pot, cover with cold water and bring to a boil. Then cover and remove from heat. Allow the peas to soak for 1 hour, then drain.
- Meanwhile, saute the salt pork (or melt the butter) in a pot large enough to accommodate the peas. Add the onion and garlic, cooking over medium heat until they are softened and almost golden. Don't let the garlic burn.
- Add the peas to the garlic mixture with the ham bone and seasonings, then add enough water to cover completely. Simmer gently, uncovered, for 1 to 2 hours or until the peas are tender but not mushy, checking to be sure there's enough liquid in the pot.
- Can be prepared a day ahead and reheated. Serve with white rice. Makes 12 to 16 servings.
