Hoppin John
Traditionally served on January 1st, for good luck and prosperity; it turns out there are Jewish roots too. Serve this at Rosh Hashanah for the same reasons.
Servings: 8 as a side dish
Ingredients
- 1 Cup Dried Black Eyed Peas, soaked overnight
- 4 Cups Chicken Broth
- 1-1/2 Cups Smoked Brisket, cut into medium chunks
- 1/2 Lg. Onion, diced
- 1/2 Lg. Green Pepper or Red, diced
- 2 Cloves Garlic, minced
- 2 tsp. Old bay Seasoning or Cajun Blend
- 2 Tbs. Neutral Oil, like Canola
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Fresh Ground Black Pepper
- 2 Cups Rice, use a long grain rice, cooked
Instructions
- Soak black eyed peas in 2 cups chicken broth, overnight in refrigerator.Let come back to room temperature when ready to cook.
- While bringing peas back to room temperature; heat one tablespoon oil in a skillet and cook until just soft onion, bell pepper and garlic.Add this to pot with peas, Stir in Old Bay seasoning.
- Add brisket pieces and remaining liquid and bring to a boil.Cook for 30-45 minutes. You want to make sure peas don't get mushy, they should be al dente.
- Wash rice thoroughly. You want to release all the starches. Then cook rice until just tender.Stir rice into peas and taste. Add salt and pepper, if needed.Cover pot with a piece of aluminum foil and then lid.Cook an additional 15 minutes. Test rice for doneness and remove from heat.Allow to rest, covered for 10 minutes.Fluff with a fork and serve alongside Challah and Greens. It is great with chicken too.