I need to fess up to something that I’m not sure I’ve ever admitted. It’s not a good thing to admit to in the South, but…here goes: I don’t like black eyed peas. There, I’ve said it. Now, I’m the type who will eat whatever is placed in front of me, so I’ve eaten plenty, but I’ve never finished the serving or asked for seconds.
That said, I have long believed that I could create a Hoppin John recipe for those like me. Yes, the traditional black eyed pea is used — a must-eat on New Year’s day to bring good luck the whole year long — but somehow this recipe transforms this legume into one that I actually will crave and has my kids and husband asking for seconds. I’d say THAT is perfection!
Note: I am going vegan on Jan. 2, at least for 6 weeks, as a challenge. My dad is doing this with me. So, the irony that this has ham in it and that the grits have butter and cream is not lost on me. Just sayin…
- 2 T olive oil
- ½ cup minced celery
- 1 cup minced onion
- 1 small jalapeno, seeded, de-veined and minced
- 2 cans Margaret Holmes Seasoned Black Eyed Peas
- 1 tsp Dijon mustanrd
- 1 can Rotel tomatoes, mild
- 1 tsp thyme
- Black pepper to taste
- 4 oz smoked ham, Boar’s Head, diced
- Heat sauce pan over medium heat with olive oil. Add celery, onion and jalapeno and saute, stirring often, for 5 minutes.
- Add both cans of black eyed peas along with all ingredients and simmer for 10 more minutes.
- You are done! Now, cook your grits.
I served the peas over little potatoes (first photo), as well as over yellow grits. I prefer the grits, but some people aren’t grits people, so I provided the option!
- 2 cups yellow grits
- 6 cups water
- 1T ham Better Than Bouillon (a flavoring base)
- 1 t salt (or to taste… grits need lots of salt while cooking!)
- 1/2 stick butter
- 1/2 cup half and half
- 1/3 cup diced chives
Add grits and water and bring to a boil and reduce heat.
Note: grits are dangerous to cook as they “pop,” so if you have little ones around, don’t let them help with the grits.
Once heat is reduced, add Ham “Better than Bouillon” and salt and finish cooking, approx 10 minutes.
Add butter, half & half and diced chives. Serve Hoppin John on top of grits for complete yumminess!