Hoppin' John

Hoppin' John

Hoppin’ John is a classic Southern New Year’s dish full of symbolism and comfort that’s guaranteed to bring forth a prosperous year. The blackeyed peas symbolize coins while the greens represent dollar bills. My dad always had black eyed peas on the menu for January 1st and me and my siblings always sneered at the sticky mess that was slopped on our plates.

But after the first bite was being devoured, and his annual disquisition on the meaning of the dish came to a close, the flavors brought us back for seconds and often thirds. Thinking about those smells and flavors brings back a nostalgia regardless of the day of the year. Thus, here’s a midnight recipe for everyone to enjoy year round.

DON’T skimp on the smoked meats. They add mucho flavor.

DO eat this on January 1st for in order to renew your luck and ensure you are financially successful the coming year ;)

INGREDIENTS:
1 lb dry black eyed peas / or 5 FIVE 15-16oz cans
6 slices smoked bacon cut in to lardons
1.5- 2 lbs pork spare rib tips - Approx 9 tips (smoked if you can find em)
- You can substitute a smoked ham hock but the ribs offer more meat
1 TBSP vegetable oil
1 cup onion diced
1 cup carrot diced
1 cup celery diced
2/3 cup jalapeno diced
Salt
2-3 cloves garlic minced
½ white wine or dry vermouth
1 tsp thyme
1 tsp cumin
1/8 tsp cayenne pepper
½ tsp freshly ground pepper
1 qt chicken stock
2 cups water
1 ham steak about 1.5-2 lbs cut in to small cubes
1 can diced tomatoes with green chili peppers
1 TBSP ketchup
1 tsp Worcestershire sauce
1 bunch kale washed, rinsed, and ripped in to bite size pieces
1 bunch green onions washed and diced
½ tsp celery salt

Cooked white rice

Begin by soaking the black eyed peas over night according to the instructions on the label. I recommend combing through the peas first and throwing out any bad peas/rocks/knives/guns you may find.

On medium high heat, begin frying the bacon in a heavy bottom dutch oven or stew pot. Once semi crisp, bring the heat to high. Once hot, add in the spare rip tips and brown on all sides approximately 8 minutes. Remove the bacon if necessary so that it doesn’t burn. Remove all the meat and reserve. Remove excess bacon grease so that you are left with 1 tsp of bacon fat.

Add the vegetable oil. On medium high heat, add in the onion, carrot, celery, jalapeno, and a pinch of salt to draw out the water. Once some of the water has sweated out of the veggies, scrap the bottom of the pot with a wooden utensil to deglaze the pan ensuring all the brown meat bits are released from the pan. Once the veggies are translucent, about 7 minutes, add in the minced garlic and reduce heat to medium. Stir for 1 minute so as to not brown the garlic. Finally, add in the wine or vermouth and reduce until evaporated.

Add the peas, reserved bacon, rib tips, thyme, cumin, cayenne, and black pepper. Pour in the chicken stock to cover. Add enough water to cover if necessary. Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 45 minutes.

After 45 minutes, add in the ham, can of diced tomatoes with green chili peppers, ketchup, and Worcestershire. Mix to combine. Keep an eye on the liquid level adding water if necessary. Cover and simmer for 45 minutes more.

During the last 20 minutes or so, check one of the spare rib tips. The meat should be fork tender. If not, continue to simmer. Take out the spare ribs and remove the meat from the bone. Return the meat to the pot.

During the last 15 minutes add in the kale, fold in, and let simmer until tender.

Add celery salt to taste and finish by folding in the green onions.

Serve over rice with some extra cayenne for heat.

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