Sunday, November 1, 2009
Hoppin’ John Recipe
Last weekend, after feasting on fifteen intricate and gorgeous courses prepared by chef Curtis Duffy at Avenues Restaurant in Chicago’s Peninsula Hotel, I am having a difficult time blogging about my simple peasant food. The meal there was a work of art and an inspiration, and I will post about it as soon as I have gathered my thoughts about its fabulousness, but in the meantime, I’ll get back to the simple and practical basics. Here goes.
I make this bastardized version of Hoppin’ John frequently when the weather begins to turn cooler. It is easy to make, filling and flavorful, and goes well with the sweet potato-pecan biscuits I posted about a couple of weeks ago. I use bacon instead of ham hock (but this could be a tasty vegetarian dish without either), and I generally skip the rice, but with it, or with another carbohydrate, this makes a filling and nutritious meal. Playing off the typical Southern New Year's meal that's purported to bring luck and money, I add the collard greens directly to the Hoppin' John, instead of cooking the greens separately. I prefer it this way, stirring the greens in at the last minute, as the greens keep their integrity and don't end up mushy and over cooked. This stew is easy to pack up in a container to heat up for lunch, make as spicy as you like, and change the vegetable choices around according to what’s available.
This one-pot meal is inexpensive to make, and the counter to last Friday's decadence. Last week I was sipping champagne with good friends at the chef’s table in the lovely Peninsula Hotel, was waited on by a professional and attentive staff, and had a meal prepared for me by one of the most talented chefs in the city. Lucky girl. Now it’s back to my tiny kitchen, a few pots, and my artists’ budget. Good and simple Hoppin’ John sure makes me appreciate the very occasional truffles and Wagyu beef...
Hoppin’ John Recipe
2 cups dried black-eyed peas, soaked in water overnight
6 slices of bacon, cut into small pieces
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 tablespoon tomato paste
1 large clove of garlic, minced
4 large Roma tomatoes, peeled and chopped, about 2 cups (or 1 14 oz can of crushed tomatoes)
6 cups of water
2 bay leaves
1 bunch of collard greens, chopped into medium-sized pieces
cayenne pepper, to taste
salt and pepper, to taste
scallions, chopped, for garnish
Heat a large pot over medium-high heat. Add the bacon, and cook until slightly browned.
Remove the bacon from the pot, keeping the bacon fat to cook the onion. If there is not enough fat in the pan, add a little vegetable oil. Cook the onion until translucent.
Add the carrots and the celery stalks, and cook until soft, but not mushy. Stir in the tomato paste, and cook for a minute or so. Add the garlic, the tomatoes, the water, and the bay leaves. Bring the mixture to a boil, and reduce the heat to a simmer. Cook until the beans are tender, and the vegetables are cooked.
Stir in the collard greens, and cook until wilted.
Add cayenne, salt and pepper to taste. (I sometimes like Tabasco sauce in this, so feel free to add it, if you like.)
Serve over rice, or with sweet potato pecan biscuits, or both.
Similar recipes from A Hungry Bear Won't Dance: Swiss Chard, Lentils and Bulgur Wheat with Parsley, Garlic Yogurt Recipe, Quinoa Salad Recipe, Sweet Potato-Pecan Drop Biscuits Recipe