Soak 1 bag (16 oz) of dried black-eyed peas in water overnight. It also works to pour hot water on them, and use within a few hours). Wash beans after soaking.
Sauté 1 ½ cups of chopped onions, tablespoon of garlic in olive oil. You can also use 1 cup of chopped green pepper and a cup of chapped celery if desired. (I do), and sauté them as well.
Make spice mixture of:
1 tsp salt
1 tsp course black pepper
½ tsp white pepper
½ tsp cayenne pepper
2 bay leaves
½ tsp. thyme
Small amounts of basil, marjoram and mace
Cook beans and a ham hock in 7 cups of water until peas are tender. Add sautéed vegetables and spice mixture and simmer. Water should be close to being absorbed, but they should not be dry.
Take out ham hock and cut all edible meat from the bone. (Dogs love the ham bone that is leftJ) Chop and put in the mix. Stir and adjust spices and water consistency.
Hoppin` John is served with collard greens (pieces of ham hock can flavor the collard greens). Never use sugar on collards. Toss a huge chopped Vidalia onion into it with salt and pepper and pieces of the ham hock.
Make rice. Serve Hopping John over rice with collards on the side. This is also traditionally served with cornbread.
Greens=dollars. Black-eyed peas=coins. Cornbread=gold. Pork=moving forward.
Happy New YearJ