Hoppin' John

Name: Hoppin' John
Cook time: 15 min
Total time: 1 1/2 hr
Yield: Makes 6 to 8 servings
Ingredients: 1 pound dried black-eyed peas, picked over and rinsed; 1 meaty ham hock (about 10 ounces); 1 large onion, chopped; 1/4 teaspoon dried hot red-pepper flakes; 9 cups water; 2 cups long-grain white rice

"There is a dish that originated in Charleston called Hoppin' John," Edna Lewis writes in In Pursuit of Flavor, "which we had never heard of in Virginia." This (along with the fact that she found black-eyed peas a little dull) goes a long way toward explaining why she decided to gussy up its scrupulous simplicity—virtually unchanged through the centuries—with tomatoes. Well, nobody's perfect. Here you'll find the real thing, traditionally eaten on New Year's Day for good luck. Serve it with extra black-eyes and their pot liquor on the side to add more moisture, as well as a platter of Simmered Greens .

By The Gourmet Test Kitchen

December 7, 2007

Image may contain Cutlery Fork Pottery and Saucer

Photo by Chelsea Kyle

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