Eating Black-Eyed Peas and Rice, aka Hoppin' John is a New Year's Day tradition in the South, thought by many to bring good luck and prosperity in the new year. Earthy, tender, and protein-packed black-eyed peas are as nutritious as they are delicious.
Before you begin cooking the dried peas, they need to be rehydrated. You can do this by soaking them overnight in a large bowl or pot of cold water and allowing them to stand for at least six to eight hours. Be sure to check the peas and add more water if necessary to keep them covered by at least an inch.
Once rehydrated, drain the peas and rinse thoroughly with fresh water. At this point, they are ready to cook.
Add the olive oil to a large pot or dutch oven over medium-high heat. Then, add the chopped onions and ham hock or shank and saute until the onions are tender, which should take four to five minutes. Add the garlic and saute for about one minute.
Add the hydrated peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes or until they are tender.
Season with salt and pepper if needed and serve immediately over hot cooked rice. If desired, garnish with chopped parsley or chives before serving, and add a dash or two of pepper sauce or hot sauce.
Notes
I use two bags of Success Boil-in-Bag Basmati Rice as a shortcut in this recipe. However, you are welcome to use any type of rice you prefer, including brown rice, yellow rice, or long-grain white rice. You can also use instant.You can substitute a ham bone, ham shank, leftover baked ham, leftover grilled ham, bacon, smoked pork chops, and even smoked turkey legs or wings for the ham hockThis recipe can be made up to 48 hours ahead. Separately store the peas and the rice covered in the refrigerator. When you are ready to serve them, reheat them on the stove or in the microwave. The peas tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out a bit.To make this recipe in a crockpot or slow cooker, saute the onions and garlic in olive oil as directed. Add this along with the rest of the ingredients (except the rice) to your crockpot or slow cooker. Cook on high for four hours or low for eight hours.Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. To reheat, place them in a saucepan on the stove over medium-low heat. Add additional water or chicken stock if you need more liquid.To make this recipe with fresh or frozen black-eyed peas, follow the recipe as directed, but substitute two pounds of peas and only cook for about 20 minutes. I don't recommend using canned peas. If you don't have time to let your peas rehydrate overnight, you can use the quick-soak method, which will take just a little over an hour. Add the peas to a medium-sized saucepan over medium-high heat. Cover with water and bring to a rapid boil. Continue boiling the peas for two more minutes. Remove the pan from the heat, cover it, and let sit for at least an hour. Add more water as necessary to make sure your peas are covered with at least an inch of water. Drain and rinse with fresh water.