Thyme4mas Hoppin John
From thyme4ma 15 years agoIngredients
- 2 cups dried black-eyed peas or crowder peas shopping list
- water shopping list
- 1/2 lb lean salt-cured pork shopping list
- 1 lg onion, chopped shopping list
- 2 ribs celery, diced shopping list
- 2 lg cloves garlic, minced shopping list
- 1 red pepper pod shopping list
- 1 bouquet garni, made with lg sprig each of parsley, thyme, leafy celery top and 2 bay leaves (sub dried spiced @ 1/2 tsp each for thyme and parsley) shopping list
- fresh ground black pepper and salt to taste shopping list
- 1 cup, raw, long grain rice shopping list
How to make it
- Soak dried peas overnight, or quick cook method.
- Drain and rinse beans.
- Place beans in a large stock pot and cover in water, with extra inch deep
- Bring to a boil, cover and then simmer for 30 minutes.
- Meanwhile, In a large skillet, fry salt-pork, turning often, until 2 tbsp of fat are rendered.
- Remove salt-pork, reserve.
- Add onion and celery and saute' until soft.
- Add garlic and cook just until fragrant.
- Add to beans along with pork, pepper pod,bay leaves and a couple of grindings of fresh black pepper and Bouquet Garni.
- Return to a boil.
- Lower temp and simmer, partly covered for about one hour or until beans are tender .
- Adjust the salt.
- Use 2 cups of the broth from the peas to cook your rice in.
- Cook rice according to directions , omitting the salt.
- Discard the pepper pod and Bouquet Garni.
- Simmer the peas uncovered until some of the liquid is reduced and the sauce is creamy.
- Adjust seasoning if necessary.
- Serve beans over rice ( I like mine with collard greens on the side, or on top.)
- Fresh diced tomatoes and sliced green onions make a nice garnish.
People Who Like This Dish 2
- crazeecndn Edmonton, CA
- thyme4ma Kissimmee, FL
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