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Hoppin' John

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Come New Year's Day, superstitious Southerners in search of good luck dine on Hoppin' John, the South Carolina Lowcountry dish of black-eyed or field peas with rice. Explanations abound for the curious name, some more colorful than others (including what hosts would say when offering up a bowlful: 'hop in, John'), but the most likely is that it is a loose translation of the names of similar dishes brought from Africa. More accepted is the belief behind the New Year's tradition: Eat frugally on the first day of the year and you'll be sure to prosper for the rest (small sacrifice, indeed)."

List of Ingredients

â—¦ 1 pound dried black-eyed peas, picked over and rinsed
â—¦ 3 ham hocks (about 12 ounces each)
â—¦ 2 tablespoons neutral-tasting oil, such as safflower
â—¦ 3 cups coarsely chopped onion (about 3 medium onions)
â—¦ 4 cloves garlic, minced
â—¦ 3 celery stalks, coarsely chopped
â—¦ 1 teaspoon dried thyme
â—¦ 1 dried bay leaf
â—¦ ½ teaspoon crushed red-pepper flakes
â—¦ Coarse salt and freshly ground pepper
â—¦ ¾ cup loosely packed fresh parsley leaves, coarsely chopped
â—¦ Cooked white rice, for serving


Recipe

Place beans in a large pot with the ham hocks and cover with cold water by 2 inches. Bring to a boil, skimming foam from the surface. Reduce heat to a gentle simmer; cook, partially covered, until beans are tender but not mushy, 30 to 40 minutes. Drain in a colander, reserving cooking liquid. Pull meat from ham hocks and cut into bite-size pieces.

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Cook onion, garlic, celery, and thyme, stirring frequently, until tender, about 8 minutes (reduce heat to medium if onion begins to brown). Add ham hock meat, the beans, 4 cups reserved cooking liquid (or more as needed to cover), bay leaf, and red-pepper flakes; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook (uncovered), stirring occasionally, until broth thickens slightly, about 30 minutes (add more reserved liquid as needed to keep beans submerged).

Stir in parsley and serve immediately over rice.

Serves 8