I love Frugal Upstate's new weekly series: recipes that feature a certain ingredient. This week: Beans. Husband hails originally from North Carolina (pronounced "No-ath Ke-al-ahna"), so this Northern girl quickly learned some Southern dishes, including hopping john, red-eye gravy and grits.
Hoppin John seems to have come from slave era times, and uses blackeyed peas. Frankly, I prefer them to other types of beans -- they have a near-spicy flavor of their own. Combine them with any leftover ham scraps -- or just use the hambone, instead. Eating Hoppin John on New Year's Day is considered good luck!
2 cups blackeyed peas
1 cup chopped onion
1 cup chopped ham scraps (or a hambone)
1/2 cup chopped red or green pepper (leave this out if someone in your family has trouble
with gaseous eruptions!)
1 teaspoon salt
1-2 teaspoons garlic
1-2 teaspoon basils
1 beef bouillon cube (optional)
1-2 teaspoons hot sauce
that's it! Mix everything together and add enough water to cover the beans by at least 3". Cook slowly on the stove (approx. 2-3 hours) or in the crockpot (6-9 hours on 'low,' or 3-4 hours on 'high'). Add water as needed if the beans start to get too thick. Serve over rice to 6 contented Southerners.
For more bean recipes, visit Frugal Upstate -- she's great.
Remembering those who served, and sacrificed so we could remain free. Thank you.
You couldn't tell it by looking here ... But as I mentioned last Monday , Quilter's Newsletter magazine will be no more afte...
Sue Garman, of Friendswood, TX, died recently of lung cancer. She was an amazing quilt designer, an aficionado of applique (it was her...
Since Donald Trump has been elected as the next American president, that is? Apparently not. I am growing increasingly tired of bloggers...