Hoppin' Johns
Not to be confused with Convincing John, Hoppin' Johns is my traditional New Year's dish wherein I combine garlicky black-eyed peas with spicy mustard greens and serve them over rice. A touch of vinegar at the end and some Tabasco tops it off nicely. Goes great with a side of college football.
I use a pressure cooker for my beans. For anyone who cooks a lot of beans, like I do, the pressure cooker is a dream. Ten minutes of pressure cooking unsoaked black-eyed peas vs. over an hour in a conventional pot, you decide.
Ingredients
- 2 cups dry black-eyed peas
- some olive oil
- 4-5 cloves garlic
- 1 large onion
- 1 small bell pepper
- 2 ribs celery
- 6 cups water
- 1 bay leaf
- generous pinch of thyme
- a dash liquid smoke (optional)
- a bunch mustard greens, chopped, rinsed with ribs removed
- salt, pepper and/or creole seasoning (like Tony Chachere's) to taste
- dash vinegar, either apple cider or balsamic
1) Heat the pressure cooker or large pot, over medium-high heat. Add the oil and saute the garlic, onion, bell pepper and celery until the onions are transluscent.
2) Add the black-eyed peas and water. Add the bay leaf, thyme, liquid smoke (if using).
3) Lock down the pressure cooker and bring it up to high pressure. Lower heat to maintain pressure and cook on high pressure for ten minutes. Release the pressure under cool water. (Or cook for an 60-75 minutes in a conventional pot).
4) Test the beans. If they are still too firm, then cook over medium heat until tender.
5) When the beans are done, add the mustard greens. Cook until they are wilted and tender.
6) Add salt, pepper, and creole seasoning to taste. Add a dash of vinegar at the end.
7) Serve over cooked rice with hot sauce at the table.
This makes a lot. There's usually plenty of leftovers. It might even be better the next day.
shopping list:
black eyed peas
greens
onion
celery
bell pepper
rice
sides: college football, cornbread
Page Information |
Wiki Information |
Recent PBwiki Blog Posts |
Create your own free wiki!