Wednesday, January 25, 2012
107. Hoppin' John Black Eyed Peas
On New Year's Day I made my family their first batch of Hoppin' Johns. Black eyed peas at their best. I grew up eating black-eyed peas. My grandfather was from the South and it was a staple, along with chicken fried steak and fried okra. Two things that I still love to this day but don't eat much of.
I followed a recipe the first time I made the dish. My kids did not find the flavor too appetizing. This was okay because it meant more for Cory and I. We loved it! It made such a simple snack and quick lunch. It reheated like a dream in the microwave. The best part about this dish is that I was able to make it in the crock pot…SCORE one for the easy team.
I found myself craving this again last week and decided to make our own from memory and from what I thought was missing the first time around. It came together and we have enjoyed our second batch for this new year. Does this mean we get double the luck? LOL
I don't remember how our black-eyed peas were prepared as a kid, I just know I ate them. I talked to my Mom, who HATES black-eyed peas. I couldn't imagine someone feeling this way about a cute little bean. I then found out that the only way she had eaten them, and apparently me too, was straight from a can. A CAN…with all of the slime, she said. No wonder she did not like black-eyed peas. She will be visiting me this summer and I will make her a batch of this to see if her opinion will change. In this case, fresh is best people. Don't settle for a can of black-eyed peas. They take no time to cook, similar to a split pea.
The fun part of this recipe is the sausage. You can use any type of sausage that you like and it will enhance your peas to that flavor. I like to buy my sausage at Whole Foods in the meat department. They have a huge selection. I just remove the sausage from the casing before I fry it up.
Enjoy this recipe, I know I will be again soon.
Recipe: Hoppin' John Black Eyed Peas
3 large sausages, casing removed
4 slices of bacon, cut into pieces
1/2 cup of red onion, chopped
2 tsp. of garlic, minced
1/2 cup of celery, diced
1/2 cup of bell pepper, diced
1 package of black eyed peas or 2 cups
4-6 cubes of chicken bouillon
6 cups of water
3/4 tsp. cumin
salt to taste, its best to do this after it has cooked
Saute the onion, garlic, celery and bell pepper for 5 minutes. Cook the sausage and bacon. Add all of the ingredients to the crock pot. Cook on high for 4 hours. Most of the juice will be gone, you may have a cup left. Serve immediately.
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