SOUTHERN HOPPIN' JOHN! A FAVORITE NEW YEAR'S EVE SUPPER
Black-eyed peas are a Southern favorite, often enjoyed on New Year's Day in a dish called "Hoppin' John" that's supposed to bring good luck in the coming year. In this simple recipe, the bacon and chipotle add a smoky-spicy twist. Chipotle paste is usually available in the Mexican/Latino section of many supermarkets, at some gourmet or specialty-foods stores, or at tiendas in areas with a Mexican community. If you can't find chipotle paste, you could probably make it in your food processor or blender using canned or jarred chipotles in adobo along with enough of the adobo (and a little water if necessary) to make a thick, spoonable paste.
Black eyed peas are a Southern favorite and the Chipotle give them a smoky flavor and a little bit of a kick. I made this recipe with frozen black-eyed peas. If using dried or fresh ones, you should follow package directions for soaking and/or cooking before adding to the recipe. If using canned black-eyed peas, drain them first and your cooking time will probably be only 15 minutes or, but continuing to simmer longer over low heat will produce a richer flavor.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
CHIPOTLÈ HOPPIN' JOHN - BLACKEYED PEAS
INGREDIENTS: SERVES 4
● 6 slices smoked bacon
● 1 medium onion, chopped
● 2 cloves garlic, mashed
● 2 cups black-eyed peas (see cooking notes above)
● ½ cup Chicken broth
● 1 Tablespoon(s)chipotle adobo sauce
● Optional garnish: Chopped Cilantro
DIRECTIONS:
1. Fry bacon until crispy, remove to paper towels and set aside, reserving 1 to 2 tablespoons of bacon
fat in the frying pan. Add onions and garlic to the frying pan and sautèuntil tender and onion is
translucent.
2. Combine black-eyed peas, sauteed onions and garlic, broth and chipotle paste in a medium saucepan
or pot and bring to a boil over medium heat. Reduce heat, cover and simmer for about half an hour,
stirring occasionally, until most of the liquid is absorbed. Crumble in the bacon and stir. Taste for
balance and season with salt & pepper.
3. Serve on either a bed of rice, grits, quinoa, bulgur or even mashed potatoes.
4. Serve garnished with chopped cilantro.
5. Southern cornbread and/or greens on the side is almost a given here.
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