My husband snorted with laughter when he saw me copying down information for “My Legume Love Affair”, but hey, this is the year I vowed to eat more beans. And if I vow to eat more beans, then he eats more beans, that’s just the way it is. So, this food blogging even is perfect!
I have to admit that most beans taste somewhat the same to me. I think if I was blindfolded and given a spoonful of kidney, pinto, great northern, or navy beans, I would be hard-pressed to distinguish between them, especially if they were cooked similarly. But not black-eyed peas, they have their own unique and completely identifiable flavor. I love it. It has such an earthy goodness to it.
My favorite recipe comes from Emeril for Hoppin John. This is a traditional New Years food for Southerners, but it is so good, you’ll want to eat it way more often than that!
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.