I love the name of this dish. There are many differing accounts of where the name came from. My favorite is that a man named John came “a-hoppin” when his wife took the dish from the stove.
1 cup dried black-eyed peas
4 cups water or chicken broth
1 teaspoon crushed red pepper
1 hog jowl sliced (or a few strips of bacon or a ham hock)
1 large onion, chopped
3 garlic cloves, minced
1 cup long- grain white rice
Salt and black pepper to taste
- Wash and sort the peas, making sure to remove any small pebbles.
- Place in large bowl, cover with water and soak overnight. (If you want to skip this step, you will need to increase the cooking time.)
- Place onions and garlic in small sauté pan and cook until onions are tender.
- Place peas in the large soup pot, add water or broth. Bring to a gentle boil .
- Add onions, garlic, red pepper and hog jowl.
- Reduce heat to medium-low and cook until peas are tender, about an hour (two if you didn’t soak them).
- Add the rice, cover, and simmer over low heat for about 20 minutes.
- Remove from heat and season with salt, pepper and hot sauce.
Serves four to six.