This week on Good Food Stephen Stryjewski, chef and owner of Cochon in New Orleans, talks to Evan about Hoppin’ John – a popular Southern dish served on New Year’s Day that promises to bring luck and prosperity for the new year. The black eyed peas represent coins and often collards, or other greens, are served on the side to represent money.
Keep reading for Chef Stryjewski’s recipe…
Hoppin’ John
(about 6 servings)
Ingredients (Stage 1)
1 lb. dried black-eyed peas, rinsed and picked over
3/4 lb Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves
In a large dutch oven or kettle, combine ingredients with 6 cups of water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to 2 1/2 hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, garlic and bay leaves.
Ingredients (Stage 2)
1/2 lb. bacon, diced
1 onion, diced
3 ribs celery
1 bell pepper, diced
1 jalapeno, seeded and minced
1/2 tsp fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
1/2 bunch parsley, chopped
1 tsp coarse salt
1 tsp ground black pepper
Wipe out the pot and return to stove over moderately high heat. Add bacon and render until golden (8-10 minutes), then add the onion, celery, bell pepper, and jalapeno. Using a wooden spoon, stir occasionally, cooking until onions looks translucent (8-12 minutes). Add the thyme and 2 1/2 cups of water, and bring to a boil. Lower heat, stir in the rice, cover, and simmer until the rice is tender, about 17 – 22 minutes.
Stir in the green onions, parsley, and black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid. The hoppin’ John should be lushly moist but not soupy.