This is a News Years day dish but some gets eaten the even before as
well.

The first component is dried beans and ham hock at a slow-low crockpot
cooking.

--

On Friday, December 30, 2016 at 7:00:46 PM UTC-6, cshenk wrote:
>
> This is a News Years day dish but some gets eaten the even before as
> well.
>
> The first component is dried beans and ham hock at a slow-low crockpot
> cooking.
>
>
I'm so lazy when I do this dish I just use canned black eyed peas
and diced ham.

wrote in rec.food.cooking:

> On Friday, December 30, 2016 at 7:00:46 PM UTC-6, cshenk wrote:
> >
> > This is a News Years day dish but some gets eaten the even before as
> > well.
> >
> > The first component is dried beans and ham hock at a slow-low
> > crockpot cooking.
> >
> >
> I'm so lazy when I do this dish I just use canned black eyed peas
> and diced ham.

LOL! It's not uncommon! Meantime I just came back from the store with
the greens that get mixed in with it. Hoppin' John has a lot of
variations.

I'll steam some mustard greens and baby bok choy to serve with it. I
also have some pea greens (leaves of a pea plant grown locally, taste
like english peas)

Here's a more classic version (mine isnt)

http://allrecipes.com/recipe/230317/...s---slow-cooke
r-recipe/

That one is served stew-like, over rice but some add the rice to the
crockpot for the last 30-45mins at high (adding more broth/water if
needed).

Mine is freeform but here's the basics with an idea of the volume added.

16oz dry blackeyed peas- started on warm with lots of water and about
1/2 TB salt plus 2 ham cubes. Similar to the Boil 15 minutes then set
back on the stove to soften. I did that about 9pm last night. I
changed out the water this morning (it was a very slow simmer by then)
then added fresh and turned to medium until simmering then back to low
(now a cooking heat).

2 meaty smoked hamhocks augmented by 6oz chopped cured hog jowl

About 1 TB ham base (Minors I think)

1 TB each black ground pepper and a blended garlic salt

1 small hot onion, chopped roughly so most pieces are big enough to
tell they were an onion

1 ts Korean flaked red pepper (We don't want spicy hot here but that's
the right lift for this size batch)

Then fill large crock to 2/3 up with water.

Others might add the greens at this stage but we vary on how much and
type we like so I steam the mustard greens and bok choy. Then make up
a batch of rice and folks add what rice they want then add the steamed
veggies and top with either strained beans or a ladle (so it's soupy)
then top with fresh pea greens.

At the bowl, Don adds Cholula hot sauce and I might add 4/S (a spicy
sea salt with red pepper blend).

Simple and works for us!

Carol


--

On Saturday, December 31, 2016 at 10:32:06 AM UTC-6, cshenk wrote:
>
> I'll steam some mustard greens and baby bok choy to serve with it. I
> also have some pea greens (leaves of a pea plant grown locally, taste
> like english peas)
>
> Mine is freeform but here's the basics with an idea of the volume added.
>
> 16oz dry blackeyed peas- started on warm with lots of water and about
> 1/2 TB salt plus 2 ham cubes. Similar to the Boil 15 minutes then set
> back on the stove to soften. I did that about 9pm last night. I
> changed out the water this morning (it was a very slow simmer by then)
> then added fresh and turned to medium until simmering then back to low
> (now a cooking heat).
>
> 2 meaty smoked hamhocks augmented by 6oz chopped cured hog jowl
>
> About 1 TB ham base (Minors I think)
>
> 1 TB each black ground pepper and a blended garlic salt
>
> 1 small hot onion, chopped roughly so most pieces are big enough to
> tell they were an onion
>
> 1 ts Korean flaked red pepper (We don't want spicy hot here but that's
> the right lift for this size batch)
>
> Then fill large crock to 2/3 up with water.
>
> Others might add the greens at this stage but we vary on how much and
> type we like so I steam the mustard greens and bok choy. Then make up
> a batch of rice and folks add what rice they want then add the steamed
> veggies and top with either strained beans or a ladle (so it's soupy)
> then top with fresh pea greens.
>
> At the bowl, Don adds Cholula hot sauce and I might add 4/S (a spicy
> sea salt with red pepper blend).
>
> Simple and works for us!
>
> Carol
>
I use two cans of black eyed peas, juice included, an 8 ounce package
of cubed ham, 1 chopped onion, 1/2 teaspoon of ground cumin, and a dash
of cayenne pepper. I cook enough rice to 70% done in the microwave oven
to make a cup of rice that is added to the peas. The rice is cooked in
chicken broth and the remainder of the can is added to the black eyed peas.
I let it simmer very low for about an hour.

A hot skillet of cornbread completes the meal.