Hopping John Recipe #2

Ingredients:

1 pound black-eyed peas -- dry
7 cups water
2 cups onions -- coarse chop
8 garlic cloves
1 cup carrots -- sliced
1 cup celery -- diced
1/4 tsp cayenne pepper -- or more to taste
3 Tbsp balsamic vinegar
1 tsp salt -- or to taste
2 tomatoes
3 scallions

Preparation:

Soak the beans overnight (or at least 4 hours). Drain the soaking water, and cover with fresh water. Cook the beans until tender (about 30 min to an hour.) If using a pressure cooker, rinse the peas and cook at full pressure to 5-7 minutes.

In a separate pot, steam "saute" the onions until caramelized, adding a little water and stirring at regular intervals until they are cooked down by about 60%. This takes about 30 minutes.

Add the chopped celery and carrots to the onions, cook until tender. Then, add the cooked black-eyed peas, cayenne pepper, salt, and vinegar, adding the water the beans were cooked in so the consistency is that of a sauce or very thick soup. Cook an additional 5 minutes or so. Serve over rice.

Note: The addition of red/yellow/and green bell pepper when adding the carrots and celery would be good too.

Servings: 8
Source: C. Martin
Submitted by: Recipe Group Member
Date: Dec 31, 1997

hopping-john-2

Ingredients:

Date: Wed, 31 Dec 1997 18:25:08 -0800 From: "C. Martin" (Charisa@MoonstruckMuses.com) I just made this using a pressure cooker to cook the black-eyed peas (less than 7 minutes without soaking the beans). The whole dish takes just under an hour to prepare if you take the time to caramelize the onions. Here is my offering for the New Year--and a really healthy one to boot! --Charisa Hoppin' John [vegan] Eat a bite at the midnight on December 31sTbsp for luck in the coming New Year! Recipe By : Traditional U.S. Southern New Year's Dish Serving Size : 8
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound black-eyed peas -- dry 7 cups water 2 cups onions -- coarse chop 8 garlic cloves 1 cup carrots -- sliced 1 cup celery -- diced 1/4 tsp cayenne pepper -- or more to taste 3 Tbsp balsamic vinegar 1 tsp salt -- or to taste 2 tomatoes 3 scallions Soak the beans overnight (or at least 4 hours). Drain the soaking water, and cover with fresh water. Cook the beans until tender (about 30 min to an hour.) If using a pressure cooker, rinse the peas and cook at full pressure to 5-7 minutes. In a separate pot, steam "saute" the onions until caramelized, adding a little water and stirring at regular intervals until they are cooked down by about 60%. This takes about 30 minutes. Add the chopped celery and carrots to the onions, cook until tender. Then, add the cooked black-eyed peas, cayenne pepper, salt, and vinegar, adding the water the beans were cooked in so the consistency is that of a sauce or very thick soup. Cook an additional 5 minutes or so. Serve over rice. Top with chopped scallion and diced tomatoes. Pass the hot sauce for even more heat! kcal per serving: 220.9 fat: 1.0g sat. fat: .2g cholesterol: 0 carbohydrate: 40.9g dietary fiber: 7.8g protein: 14.5g sodium: 453mg Percentages based on a 2000 kcal daily diet: A: 83% C: 22% Calcium: 11% Iron: 29% note: The addition of red/yellow/and green bell pepper when adding the carrots and celery would be good too.
Servings:
Source:
Submitted by: Recipe Group Member
Date: