Black eyed peas/Hoppin' John
All this new year's talk got me thinking about the above -- anyone have a terrific recipe? For the greens too!
If you have a pressure cooker, I highly recommend the recipe below. It comes from a Roy Andries de Groot cookbook published in 1978 called “Pressure Cookery Perfected.” It was a large-format paperback, published by Summit Books, and sold back then for $5.95. I checked Barnes & Noble's website and couldn't find a copy, but I did find lots of them on Amazon, with used ones starting at $0.25!
The author says that it serves 2. Maybe they eat bigger portions in Georgia, but, in my opinion, this recipe serves at least 4 as a side dish. After slicing the pork and chopping the onions, it cooks in a little under an hour. I’ll paraphrase it for you. There's no mention of bottled hot sauce, but I think it's traditional to serve this with some on the side. Then again, what do I know? I'm a New Yorker. Anyway, I hope you give it a try - it's a really good dish. And Happy New Year!
Authentic Georgia Hopping John
Cook under pressure at 15 lbs for 30 minutes + 15 minutes + 4 minutes
1⁄2 cup black-eyed peas, often called cowpeas
1 lb. smoked pork butt, cut into 3⁄4-inch-thick slices
3 cups chicken broth (canned is fine, but use low-sodium because the pork butt brings a lot of salt with it)
1/3 cup white rice
1 medium yellow onion, peeled and finely chopped
salt and freshly ground pepper, to your taste
Use a pressure cooker that has at least a 3-quart capacity. Pick over the peas while washing them and toss any broken ones. The slices of pork go on the bottom of the pressure cooker (without the rack). Then pour in the broth and, if you need it, some cold water – enough to cover the meat. Bring this to a boil and cover with the lid; bring the pressure up to 15 pounds and let it go for precisely half an hour.
When your timer goes off, take the pot off the heat and put it under cold running water in the sink so that the pressure goes down right away. After you get the top off, pour the broth into a heatproof container for later use. Sprinkle the black-eyed peas down over and around the sliced pork in the pot. Measure out 2 cups of the hot broth and pour it back over the meat and peas. Put the lid back on, turn on the burner again and bring the pressure back to 15 pounds and set your timer for 15 minutes.
This time, when the timer goes off, turn off the heat and let the pressure reduce gradually, rather than putting it in the sink under cold water. Then take off the top and lift out the sliced pork, which you now cut into a coarse dice and put back in the pot, along with the rice, chopped onions, salt and pepper and another cup of the broth. Using a wooden spoon, gently stir it all together but try not to mash up the black-eyed peas. Then replace the lid and bring it up to 15 pounds again for exactly 4 minutes, to cook the rice.
Once again, when the timer goes off, take it off the heat and let the pressure reduce gradually, until you can easily remove the top. Just about all the liquid should have been absorbed and the rice will be nice and soft, with just a little toothiness to it. If it looks to you like you still have a little too much broth in the bottom of the pot, just reduce it a bit by boiling the pot for a few minutes, uncovered. When it’s done, use the wooden spoon again – but lift, don’t stir, the mixture, so that it loosens a little as you serve it.
Sarah, I don't remember posting the reply that came up in my name about 6 hours ago, so it's possible somebody else who isn't as fastidious about their spelling posted as me.
In any case, my answers to your questions would be: I used dried black-eyed peas. I would think that using fresh, frozen or canned would make a big change in the timing of the cooking, but I wouldn't know how to make those adjustments.
And I would imagine that smoked pork chops, cut fairly thick, would be okay if you can't lay your hands on smoked hocks. However, it might worth it to ask the butcher at your local supermarket if he/she might be able to order them for you from their distributer, given enough advance notice.
I'm cooking up a pot of black eyed peas right now! I make Hot Hopping Johns! Once the peas are finished cooking (with ham pieces cut up in them) I'll add the onions, garlic, and a sprinkle or two of Cajun seasoning spices. Cook up a pot of rice, add it to the mix and then cook up some Jimmy Dean or Owens Hot Sausage and add that to the mix. Then I'll top it off with a can of Rotel Tomatoes! HOT HOPPING JOHNS for New Years Eve! I guar-an-tee you everyone will be Hopping!
I too have a pot of those babies simmering downstairs as I write. Unlike poor Sarah, wherever she lives, I get my NY-celebration meats from a German butcher shop up in Montrose, CA (on the north edge of Glendale), which this year included 2 lbs of their slab bacon and about 2 lbs of smoked pork loin. About a third of the bacon, deeply scored but in one piece, is in the pea pot, along with some onion and several pods of dried red pepper. I'm not getting too fancy with the peas because the main New Year's dish will be a choucroute garni, with more of the bacon, the pork loin, braised fresh pork shoulder and a couple of kinds of sausage. Oink!!
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I always do mine up Mediterranean style.
I saute up some onions & garlic with chopped pancetta (or bacon if I've been remiss in planning)and sometimes some ham. I drain and rinse a can of black-eyed peas and add about a half pound of mustard greens (fresh or frozen/thawed/squeezed) and saute until nice and hot. I serve with some toasted pine nuts and fresh parm on top and drizzle with balsamic.
I make these for my family all the time, and they always love them!
Black eyed peas turn out great in a crockpot with lots of garlic,pork butt, 2 tomatoes, large onion, 2 serrano chilies, chicken broth to cover, thyme, and herbs de provence. I put them on early in the morning and let them simmer all day adjusting the seasong and tasting as I go. I don't think you need a pressure cooker for this one. Just soak the beans the night before and pick them over for any bad ones or stones. Serve it with a great bread.
I do a variation of David Rosengarten's recipe from thr Dean & DeLuca book. Dried peas are cheap and easy to cook. I also use the very best country sausage I can find, from a local processor. Any sausage that's to your liking will do, though.