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 Post subject: Hoppin' John
PostPosted: Sat Oct 24, 2015 8:18 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 655
Location: W. Montana
I made a big pot of this the other day. I love heat so I used the andouille plus three Jalapenos and plenty of hot sauce.
It was simply wonderful on a chilly Autumn day!
I've made this recipe many times and each time I add even more heat to it.

HOPPIN' JOHN

Hoppin' John is a distinctively Southern dish of black-eyed peas and rice, cooked up with lots of bacon or ham. Legend has it that it brings good luck if eaten on New Year's Day. And because it is so closely aligned with that particular holiday, it has also come to be regarded as a cure for hangovers. Here, the same ingredients are simmered into an immensely satisfying soup, good enough to cure whatever ails you. The good luck is the pressure cooker. It cooks the black-eyed peas in a wink.
Bacon is used because it happens to be the most convenient of many different options. Diced country ham can be used in its place, as can tasso (a highly seasoned Cajun smoked ham) or andouille sausage, typical Louisiana ingredients.

1/2 cup Black-eyed peas
1 medium onion, about 4 ounces
2 medium ribs celery
4 to 6 slices bacon, cut into small pieces (or Andouille sausage)
¼ cup long grain rice
4 cups chicken stock or broth
½ tsp dried thyme
1/8 tsp cayenne pepper
dash red pepper sauce
1 cup peeled, seeded, and diced tomatoes (use fresh or well-drained canned.)
1 small jalapeno or serrano pepper, minced
¼ cup minced cilantro leaves
Salt and freshly ground black pepper to taste

Soak the peas as directed (see Index). Drain well.

Dice the onion and celery. Brown the bacon in the pressure cooker. Remove it with a slotted spoon and set aside. Pour off all but 2 tablespoons fat from the pan. Add the onion and celery and cook over medium heat until softened, about 5 minutes.

Add the soaked peas, rice, stock or broth, thyme, cayenne and pepper sauce. Cover pressure cooker and bring up to full pressure. Reduce heat to stabilize and cook for 8 minutes. Release pressure. Add the tomatoes, as much of the pepper as needed, he cilantro, and salt and pepper to taste. Heat briefly, if necessary, and serve with the bacon crumbled over the top.

Yield: 5 cups


Author: Janet Dailey
Source: The New Pressure Cooker Cookbook


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 Post subject: Re: Hoppin' John
PostPosted: Sat Oct 24, 2015 5:50 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5092
Location: Portland, OR
Hmmm, I hadn't seen a pressure cooker recipe for this. Thanks.

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