Hopping John
This dish is meant to provide good luck for the coming year. For New Year’s Eve 2022, I threw in a Uruguayan chorizo I had left over from the xmas cassoulet, which provided good luck indeed.
Hopping John
1 lb dried black-eyed peas
Large yellow onion, diced
3 stalks celery, diced
1/2 lb pancetta, diced
2 tsp salt
1 tsp freshly ground pepper
1/2 tsp chili flakes
2 tsp smoked paprika
2 qt. chicken stock
3 c. cooked rice
Olive oil
Soak peas overnight covered in water by at least 2″ (they will expand). In a dutch oven over medium heat, add a bit of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is fully rendered and dark brown, about 15 minutes. Remove with a slotted spoon and reserve. Pour out all but a bit of the oil and add onions and celery. Cook until softened, stirring occasionally, about 15 minutes. Drain and rinse peas and add to pot. Add chicken stock and, if needed, water to cover peas by at least 2″. Raise heat to high and bring to a rolling boil. Boil for 15 minutes. Reduce heat to low and simmer, partially covered, until peas soften (around two hours, could be longer). Stir occasionally and skim any foam that forms. If more liquid is needed to keep peas covered, boil water in a tea kettle before adding. When beans start to soften, stir in spices and cooked pancetta. When beans are fully softened, stir in rice and remove from heat. Serve with hot sauce.