Cooking Louisiana - Black Eyed Peas

New Years Black Eye Peas

I saw a recipe similar to this one in the Times Picayune a few years ago.  They called it Hoppin John and cooked the rice in the peas like a jambalaya.  I revised it and came up with this dish.  I have been preparing this for New Years ever since. This is a traditional South Louisiana recipe.

New Years Black Eye Peas

2 tablespoons oil
3 cups chopped onion
2 cups chopped celery
1 cup chopped green pepper
Cubed ham and/or ham bone
8 cans canned black eye peas
1 14.5 ounce can diced tomato
Salt and pepper to taste
cup chopped shallots or green onion tops
cup chopped parsley
Cooked rice

In a five quart pot cook uncovered, the oil, onion, celery and green pepper until the edges of the onion begin to brown.  Add ham, tomato, peas, salt and pepper, stir well, bring to a slow simmer, cover and let cook 1 to 2 hours.  Add parsley and shallot, cook another 10 minutes and remove heat.  Serve over cooked rice.

Yields 4 quarts

 Tips:

*Freezes well

*Dried beans can be used instead of canned.

*Tomato and green chilies can be used instead of diced tomato

Submitted by C. Daigle - Houma, LA

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