We have picked up a tradition that comes from the South. In many ways, Soul Food is a combination of African and American Indian tribal cooking. This recipe reflects both the traditions of American Indians and of Africans, in making a nutritious and healthy meal without a lot of expensive and hard to get ingredients. In my community, the dried bean is a key ingredient and is much relished in any form. Our family in particular is known for its delicious ways of preparing the noble legume.
This particular recipe has become a New Year tradition in many communities, and is supposed to bring good luck for the coming year. Some say the beans represent health and the greens wealth.
Hoppin' John
1 # dried black-eyed peas, rinsed and cleaned and soaked overnight, or 2-3 cans black-eyed peas, or two packages frozen ones
1# bacon
1 or two green peppers, chopped
1 onion, chopped
1 T minced garlic, maybe three cloves, or equivalent
1-2 stalks chopped celery
1 bay leaf
1 c raw rice
1 can tomatoes with green chiles
Tabasco sauce and black pepper to taste
1 can low sodium chicken broth or 2 c water
Stove top method
Fry bacon til cooked but not crispy, remove and drain. Keep enough bacon grease in the pan to saute the peppers, onion, celery and garlic until limp but not brown. Cut the bacon into 1 inch pieces. Add black-eyed peas, Bay leaf, tomatoes and broth or water, and bacon. Simmer about 1/2 hour, uncovered. Add rice and cover pan, simmer about 20 minutes. Season to taste.
In a crock pot, you put everything in except the tomatoes and rice. Instead of bacon, you can use a nice meaty ham hock. Cook on high for five hours, add the rice and tomatoes and continue cooking on high for another hour.
Serve in shallow bowls, like pasta bowls, with corn bread.
Eat in good health!
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