Recipe

Hosted By
Tracy & Russ

		Hoppin John with Stewed Tomatoes
		Serving Size - 10
		Prepared By - Tracy & Russ
		Recipe Rating	Printer Friendly Recipe

1 lb black eyed peas

1 smoked ham hock or smoked turkey leg

1 medium onion, diced

2 stalks celery, diced

1 lg or 2 sm fresh bay leaves

1 1/2 tsp dried thyme or 1 tbsp fresh thyme

1 tsp dried basil

1/2 tsp dried oregano

three-finger pinch of crushed red pepper

2-3 tbsp vegetable oil

kosher salt and fresh cracked black pepper

Cooked white rice

STEWED TOMATOS:

1 28oz can whole tomatoes

1 small jalapeno, chopped (can be omitted)

1/4 cup brown sugar, lightly packed

pinch of kosher salt

Preheat large pot over medium heat. Add the vegetable oil. Once the oil is hot, add the onion and celery and sweat the vegetables for about 10 minutes or until the onions look translucent. Add the bay leaves, thyme, basil, oregano, crushed red pepper, and black-eyed peas to the pot. Stir the pot and allow the oil to bring out the flavors of the herbs for about 30 seconds to 1 minute. Add the turkey leg or ham hock, then cover the beans with 2-3 inches of water. Season the pot liberally with kosher salt and black pepper. Make sure to taste the liquid after seasoning to be certain there’s enough salt. This is the only chance you have to really season the beans through, make the most of it. Turn the heat to high and bring the beans to a boil. Once the beans have reached a boil, drop the heat to medium-low to low and slowly simmer the beans for about an 1 - 1 1/2 hours. After an hour taste a bean for done-ness. If the bean is still crunchy, let it go longer until the beans are nice and soft but not mushy. If necessary, add more water to the beans so they don’t dry out. Once the beans are done, serve hot over white rice with stewed tomatoes (recipe follows). Enjoy! STEWED TOMATOES: Add the can of tomatoes (including the juice), jalapeno, brown sugar, and salt into a medium sized saucepan. Simmer over medium-low heat for about an hour, or until the tomatoes start to dry out. Stir occasionally, making sure the tomatoes don’t burn on the bottom. Stewed tomatoes make a great condiment cold, warm or at room temperature. Enjoy!