Hoppin’ John : Black Eyed Peas and Rice
Serves 8-10

Note the chunks of ham that add a good, smoky flavor to this Real Food

Hints

1. Instead of throwing out the nutrient rich soaking water, pour it on your plants; they’ll love it.
2. Always look through dried legumes and pick out any rocks or obviously ruined legumes.
3. Soaking dried legumes activates the enzymes and extracts lectin and phthalate, improving their flavor and nutritional value. Several recipes suggest soaking the dried “peas” in 3-4 hour stages, changing the water after each period and bringing the new water to a low boil, then taking it off the heat for the next stage. Others suggest rinsing them well, soaking them once over night and rinsing them again before cooking. After 8-12 hours in water, dried black eyed peas will be sufficiently soft to cook in stews or roast.

Ingredients

2# dried black eyed peas, rinsed, covered with water and soaked overnight
1 ½ cups thinly sliced green onions
2/3 cups chopped green pepper
1/3 cup chopped celery
2 tbs. finely minced fresh parsley
2 tsp. finely minced garlic
1# lean baked ham*, cut into 1” cubes
1 large ham hock
1 tsp. salt, more if necessary
¾ tsp. freshly ground black pepper
Scant 1/8 tsp. cayenne
¼ tsp. crushed red pepper pods
3 whole bay leaves, broken into quarters
½ tsp. dried thyme
½ tsp. dried basil
¼ tsp. dried marjoram
1/8 tsp. mace
3 qt. cold water, approximately (or half water and half chicken stock)
Boiled rice

* Debbie used an end piece of dry aged ham (salty) instead of the ham hock and a ”milder sweeter ham” cubed. Whatever it was worked really well.

Procedure

1. Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8-10 quart pot or kettle. Bring to a boil over high heat, then lower the heat and simmer or 1 ¾ to 2 ¼ hours, or until the peas are tender and natural gravy has formed. Add a bit more water toward the end of cooking time if the mixture appears too dry.
2. Remove ham hock and cut usable meat off the bone. Discard unusable meat, fat and bone.
3. Taste and if necessary add ¼ tsp. salt before serving. Serve over boiled rice.