Jonathan Gold’s hoppin’ John recipe

From LA Times:

1 smoked ham hock
5-6 cups water
1 cup dried black-eyed peas
1 tbsp sambal oelek or sriracha
1 chopped onion
1 chopped stalk celery
2 bay leaves
1 sprig fresh thyme
1 cup long-grain rice

In large saucepan, put hock and water and bring to boil. Skim foam, reduce heat to medium-low and simmer 30 min. Wash and sort peas, then add to saucepan, and discard any that float. Add sambal oelek, onion, celery, bay, and thyme; simmer uncovered until tender but not mushy, 1-1.5 hrs. There should be 2 cups liquid remaining; make up any lack with water. Remove hock, shred meat, and stir meat back into beans with the rice. Cover and simmer without lifting lid, over low heat, 20 minutes. Remove from heat, and set aside still covered for 10 mins more, so rice steams. Remove cover, fluff, and serve. Ideally with collard greens.

Leave a Reply