August 13, 2009
An article about the origins of Hoppin' John, a traditional New Year's food eaten in the South Carolina Low Country and thought to date back to slavery days.
Yield: 6
edit Ingredients
1 |
bag dried black eyed peas, rinsed |
1 |
ham hock |
½ |
cup chopped carrots |
¼ |
cup chopped celery |
¼ |
cup chopped onion |
salt/pepper |
|
edit Preparation
Step 1 |
Place the peas in a heavy dutch oven type pot. |
Step 2 |
Cover with water. then put in 2 more inches of water. |
Step 3 |
Bring to boil , turn heat off, cover and let sit 1 1/2 hours. |
Step 4 |
Stir. Add water to 2 inches above peas again. |
Step 5 |
Add chopped vegetables and ham. |
Step 6 |
|
Step 7 |
edit Tools
edit About New Years Day Black Eyed Peas
This is a down home southern favorite. Said to bring luck and wealth to all who eat them on New Years Day...
We serve them with lots of hot cornbread and butter.
Because its one of those southern recipes, and money was tight in years past, you can add water as you go along, they tend to thicken as they sit, and water helps you "spread the wealth"
These are wonderful -- made every year by my dad, who turned 81 on Dec. 5, and called us all yesterday and said "beans will be done in a half hour, come on over!" Which, of course, we all did.
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Edited by: Jan Isaacs, cindy
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