Black-Eyed Pea Stew (Hoppin’ John)
- 3 ham hocks, about 2¼ pounds total
- 2 medium onions, chopped
- 3 medium celery ribs, chopped
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, cored, seeded, and chopped
- 2 garlic cloves, minced
- 1½ tablespoons Cajun Seasoning (recipe follows) or a salt-free, store-bought blend
- 1 pound black-eyed peas, picked over to remove stones, rinsed, and drained
- 1 cup long-grain rice
- Salt
- Hot red pepper sauce to taste
Instructions:
Another southern holiday tradition, black-eyed peas are always served at New Year’s celebrations because they represent the countless coins that we hope to accumulate during the upcoming prosperous year.
- Place the ham hocks, 1 onion, and 1 celery rib in a large pot and add 3 quarts cold water. Bring to a boil over high heat. Reduce the heat to medium-low and partially cover. Simmer until the ham hocks are tender, about 1½ hours. Strain through a colander placed over a large bowl, reserving the liquid. You should have about 2 quarts stock; add water, if necessary. If desired, remove the meat from the bones and reserve it for another use.
- In a Dutch oven, heat the oil over medium heat. Add the remaining onion and 2 celery ribs and the red pepper. Cook, stirring often, until softened, about 5 minutes. Add the garlic and Cajun seasoning and stir until fragrant, about 30 seconds. Add the black-eyed peas and enough of the ham stock to cover the peas by 1 inch, about 2 quarts. Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low and partially cover the pot. Cook, stirring occasionally, until the peas are tender, about 1 hour. The mixture will be somewhat soupy. (The black-eyed peas can be prepared to this point up to 1 day ahead, cooled, covered, and refrigerated. Reheat gently over medium-low heat, adding about 2 cups water to return it to its former soupy consistency.)
- Meanwhile, in a medium saucepan, bring the rice, 2 cups of the remaining ham stock, and ½ teaspoon salt to a boil over medium heat. Reduce the heat to low and cover tightly. Cook until the rice is tender and has absorbed the liquid, 15 to 17 minutes. Remove the pan from the heat and let stand, covered, for at least 5 minutes. (The rice will stay hot for at least 30 minutes.)
- To serve, fluff the rice with a fork and stir into the black-eyed peas. Season with salt and hot pepper sauce. Serve immediately.