Creole Hoppin’ Jean
- 3⁄4 cup black-eyed peas, sorted, soaked overnight, drained, and rinsed
- 1⁄2 cup long-grain brown rice, rinsed and soaked overnight
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1⁄2 cup finely diced shallots
- 1⁄8 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon red pepper flakes
- 1⁄8 teaspoon cayenne
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 2 cups Simple Stock or ’Shroom Stock
- 1 14.5-ounce can diced tomatoes, drained
- 1 teaspoon coarse sea salt
Instructions:
Although Hoppin’ John is mainly associated with the Carolinas, the dish is eaten throughout the South, especially on New Year’s Day.
- Combine the black-eyed peas with enough water to cover them by 2 inches in a medium-size saucepan over high heat and bring to a boil. Skim off any foam, reduce heat to medium-low, and simmer, partially covered, just until tender, 50 minutes to 1 hour. Remove from heat and drain.
- Drain the rice and add to a medium-size saucepan. Turn the heat to medium and cook for about 2 minutes, stirring often with a wooden spoon, until the water has evaporated and the rice starts smelling nutty. Add 1 tablespoon of olive oil and continue cooking until the rice starts browning, about 2 minutes.
- Add the shallots, onion powder, garlic powder, paprika, chili powder, red pepper flakes, cayenne, thyme, oregano, and 2 teaspoons of olive oil. Continue cooking, stirring frequently, until the shallots are soft, about 3 minutes. Transfer this mixture to a bowl and set aside.
- Over medium heat in the saucepan that the rice was cooked in, combine the Simple Stock, the tomatoes, and 1 teaspoon of salt and bring to a boil. Add the rice mixture and the black-eyed peas to the stock and stir well. Bring back to a boil, then cover, reduce heat to low, and cook for 50 minutes, until most of the water has evaporated.
- Remove from heat and steam with the cover on for at least 10 minutes.
- Serve hot with your favorite hot sauce.