*  Exported from  MasterCook  *

                      Hoppin' John (Craig Claiborne)

Recipe By     : Craig Claiborne's Southern Cooking, 1987, p. 187
Serving Size  : 6    Preparation Time :0:00
Categories    : Holiday                          Southern

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/8  lb            Streaky bacon or salt pork
                        - (1/2 c) -- cut into small
                        - cubes
     1/3  c             Carrot -- diced
     1/2  c             Celery -- finely chopped
     2/3  c             Onion -- finely chopped
  10      oz            Fresh or frozen black-eyed peas
   1      cl            Garlic -- whole
   2 3/4  c             Water (approximate)
   6                    Fresh thyme sprigs
   1                    Bay leaf
                        Salt -- to taste (optional)
     1/4  ts            Dried hot red pepper flakes
   1      c             Rice
   2      tb            Butter
                        Garnishes:
   1                    Ripe tomato -- cored
     1/4  lb            Sharp cheddar cheese -- finely grated
          c             Scallion -- finely chopped

Put the bacon or salt pork in a saucepan and cook, stirring often,
until all the cubes are crisp. Add the carrots, celery, and onion and
cook, stirring, about 1 minute. Add the peas, garlic, about 1-1/4 cup
water, or to barely cover, thyme, bay leaf, salt, and red pepper
flakes. Bring to the boil and let simmer, uncovered, 30 to
40 minutes, until tender but not mushy. Remove from heat. Put the
rice in a saucepan and add 1-1/2 cups water and salt to taste. Bring
to the boil and let simmer, covered 17 minutes. Stir in the butter.
(Or, cook the rice as you normally would). Cut the unpeeled tomato
into 1/4" cubes; there should be about 1 cup. Arrange the hot rice in
the center of a platter. Spoon the hot pea mixture, including liquid
over the rice. Scatter the cheese over the peas. Place tomato cubes
around the rice. Scatter the scallions over the tomatoes. Serve
immediately.


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Notes:
From the book: Black-eye or black-eyed peas seem to figure
ubiquitously on Southern tables, and Yankee visitors seem to look at
them askance. They are not necessarily country fare, as many people
claim them to be. They appear on the table of rich and poor, the
educated and the uneducated alike, and are eaten with equal
enthusiasm. They are the basis of a dish known as Hoppin' John, the
origin of which name no one seems to be able to explain. The dish
is... one of the most traditional of Southern dishes. It is served in
many Southern homes on New Year's Day to bring all those assembled
good luck throughout the year.

This is a modernized version demonstrated for me by Bill Neal, a fine
young North Carolina chef.  

Lou Parris, Dec 1996