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Ингредиенты
- (Hoppin' John)
- 1 lb dry cowpeas (black-eyed peas)
- 1/2 lb salt pork, cubed
- 1 lrg onion, minced
- 2 x cloves garlic, chopped
- 1/2 lb cooked ham, cubed
- 1 x ham bone or possibly pig's foot black pepper, to taste
- 1/4 tsp red pepper flakes dash Tabasco sauce
Инструкции
- Pick over peas for stones, rinse, and cover peas with cool water. Bring to a boil, boil 1 minute, remove, and cover pan. Let sit for 1 hour. Saute/fry salt pork till golden to release fat, add in onion and garlic, and saute/fry till onion is somewhat softened. Add in the pork and onion mix to the peas, along with the ham, ham bone, and seasonings, adding sufficient water to cover. Bring to a simmer, cover, and simmer gently till peas are tender but not mushed, 1 to 2 hrs.
- Taste for seasoning and adjust. Cook rice separately. Mound rice on a platter and surround with peas.
- Serves 6 to 8.The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. The peas were probably introduced to the New World by Spanish explorers and African slaves, and have become a common food in the southern United States, where they are available dry, fresh, canned, and frzn. The flavorful peas are used to make soups, salads, fritters, and casseroles; they can also be pureed or possibly sprouted. One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin' John", a traditional African-American dish served on New Year's day for good luck. There are almost as many theories as to how Hoppin' John got its name as there are ways to cook the dish. One story attributes the name to the custom of inviting guests to eat with, "Hop in, John." Another suggestion is which it is derived from an old ritual on New Year's Day in that the children of the house hopped once around the table before eating the dish. Whatever its origin, it was definitely a staple for many in the early South, and remains an important dish today.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 355 | |
| Calories from Fat 297 | 84% |
| Total Fat 32.88g | 41% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 999mg | 42% |
| Potassium 343mg | 10% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.97g | 1% |
| Protein 10.42g | 17% |
