Hoppin’ John
(from cckelly’s recipe box)
Southern tradition to eat this on New Years Day, to bring luck to upcoming year.
Prep time: 20 minutes
Cook time: 120 minutes
Serves 6 people
Ingredients
- 1 lb. dry kidney beans, soaked
- 1 lib. black eyed peas
- 1/2 lb. cooked ham, (or smoked), chopped into bite size pieces
- 1/2 lb. smoked ham hocks
- 1 c. celery, sliced
- 1 c. chopped onions
- 4 c. water
- 1 chicken bouillon cube
- 2 ham bouillion cubes
- 2 bay leaves
- 2-3 tspn chopped garlic (minimum, can add more)
- 1 Tbsp tumeric
- Salt and pepper to taste
- Additonal seasonings as desired:
- up to 1/2 tsp liquid smoke
- 1-2 tspn ground chipotle
- 1/4 c BBQ sauce
- Pinch cayenne pepper
- 1 Tbsp worcestershire sauce
- 1/4 c dry red wine OR 1/8 c red wine vinegar
Directions
-
Saute onion, celery and garlic in 1 Tbsp olive oil and 1 tspn butter till soft.
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Put beans in pot and add water (add more as needed to cover beans). Bring to boil and maintain boil for 3-5 minutes.
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Add onion mix, ham, ham hocks, spices and seasonings.
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Cook over med. heat about 2 hours, adding water as needed.
-
Remove ham hocks and cut off meat, add back to beans.
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Serve over rice or as is in bowls with crusty bread.