December 2008-February 2009
Hoppin' John, a traditional African-American dish served on New Year's Day for good luck, is one popular way of cooking black-eyed peas.
- 1 pound dried black-eyed peas, soaked overnight
- 1 pound spicy pork sausage
- 1 large onion, chopped
- 2 garlic cloves, minced
- 8 cups water
- 2 tablespoons crushed red pepper flakes
- 1 1/2 teaspoons freshly ground white pepper
- 1 1/2 teaspoons salt
- 4 cups beef broth
- 2 tablespoons unsalted butter
- 3 cups long grain rice
- In a Dutch oven or pot, cook the sausage, onion, and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look - about 10 minutes. Drain excess fat.
- Add drained peas, water, pepper flakes and pepper.
- Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender - about 1 1/4 hours.
- Stir in 1/2 teaspoon of the salt.
- In the meantime, bring beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium-sized pot over high heat.
- 6.Add the rice to beef broth, reduce the heat to medium-low and simmer, covered, until the rice is tender and the liquid has been absorbed - about 20 minutes.
- Fluff the rice and transfer to serving bowl.
- Pour cooked peas over the rice. Mix well, and serve warm.
-By JamaicanEats magazine
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