HOPPIN' JOHN - A NEW YEAR TRADITION - DEE DEE'S

Hoppin' John - A New Year Tradition - Dee Dee's image

Provided by Diane Atherton

Time 2h25m

Number Of Ingredients 18

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1 bag(s) dried black-eyed peas, 16 oz.
1 large carrot (optional)
1 to 2 tsp baking soda (optional)
1 meaty ham bone (I used a ham bone I had in the freezer from our Thanksgiving ham) you can use ham hock or chopped ham
2 medium onions, chopped and divided
3 to 4 clove garlic, minced
1 bay leaf
1 c long-grain white rice (not minute rice)
1 can(s) Rotel tomatoes, 10 oz.
1 large bell pepper, chopped
2 to 3 ribs of celery, chopped
1 large jalapeno pepper, minced
2 tsp Cajun seasoning
1/2 tsp dried thyme
Everglade seasoning to taste
salt and pepper, to taste (I used cayenne pepper)
3 to 4 green onions, sliced
red pepper flakes to taste, optional

Steps:

1. Soak peas. I used the 2-hour method for soaking peas; rinse and sort peas. Combine 8 to 10 cups of cold water, carrot, baking soda, and peas in a large pot.
2. Bring to a vigorous boil; boil for 2 minutes and remove from heat. Let peas soak for 2 hours. NOTE: The carrot and baking soda is a little trick that was passed on from my grandmother and mother. They both believed that this will reduce gas. Not sure this is true but I have been cooking dried peas and beans this way for years without a problem.
3. Once peas have soaked, add meaty ham bone, 1/2 of the chopped onions, garlic, and bay leaf. Bring to a boil; reduce heat to a med-low and simmer 20 to 30 minutes until peas are tender but not mushy. NOTE: If necessary, add additional water to cover peas.
4. Remove the ham bone, cut off meat. Dice and set aside.
5. Drain the peas and set aside.
6. Add 2 1/2 cups of water to the pot and bring to a boil; add rice and bring to boil; reduce heat, cover and simmer for 10 to 12 minutes.
7. Add remaining onion, peas, Rotel tomatoes (with juice), bell pepper, celery, jalapeno pepper, and seasonings to rice. Bring to a simmer and cook an additional 5 to 8 minutes until rice is tender.
8. Stir in sliced green onions and ham. Serve with hot cornbread.