I know somebody has to be wondering how on earth to make Hoppin' John without ham hocks. Here you go. Remember to play blues music or southern church choir music. Practice your southern accents. Look up the southern states on a map and talk about the missionaries there.
2 pkgs frozen black eyed peas or 4 Cups cooked black eyed peas (soaked dried b.e.p. overnight, simmer in the morning for a few hours until tender. Proceed with recipe. I avoid canned b.e.p. just because of the salt content)
3 Cups veggie broth (can use water)
1/2 teaspoon salt
1 large onion, finely diced
2-3 cloves garlic, minced
1 rib celery, minced
1 Tablespoon olive oil
1 Tablespoon butter
1 Teaspoon dried thyme
pinch cayenne pepper
fresh ground black pepper to taste
hot cooked rice (I use brown)
Toppings: chopped tomato
chopped green onions
Cook black eyed peas in water until tender (15-20minutes) Do not add salt yet as it makes beans tough. Skip this cooking step if you cooked dried peas already. Drain and reserve the liquid
Saute onions, garlic, and celery in olive oil and butter until slightly caramelized (10-15 minutes). Add spices. Stir this mixture into the peas with enough liquid so it can simmer. Simmer 20 minutes, stirring every so often. Salt and pepper to taste.
Serve peas over rice and let everyone pick their own toppings. Pass Tabasco around for those who want it spicy. Serve with corn bread and collard greens.
1 bunch of fresh green like collard, kale, mustard greens, turnip greens.
Rinse the greens well. Cut out the tough center rib of each leaf. Roll the leaves up and start slicing so the greens look like ribbons. Stick in a large pot and cover with water and a little salt. Bring to boil and then turn the heat down to a simmer. Cook anywhere from 10 30 minutes until the greens are tender (I prefer mine less tender than really tender. Its a personal preference.
Drain the greens and reserve the liquid for broth for another use. To be really southern, sprinkle you greens with vinegar and a but of Tabasco or hot sauce.