Hoppin’ John

YIELD: 12 (1 cup) servings

3 cups dried black-eyed peas
2 qts. water or beef stock
3 Tbsps. butter or vegetable oil
1 ½ cup chopped yellow onion
1 Tbsp. minced garlic
3 cups uncooked parboiled or
    long grain rice
2 cups chopped smoked ham
1 ½ qt. beef stock
1 tsp. salt
½ tsp. crushed red pepper
2 cups chopped scallion
2 cups chopped tomatoes

1. Wash peas and drain in strainer. In large, low pot or rondo, heat water or stock; add peas, bring to a boil. Remove from heat. Cover with foil and bake in a 350°F conventional oven or 300°F in a convection oven, for 30 minutes or until peas are tender. Remove from heat. Drain and cool. Reserve.

2. In large skillet or rondo, heat butter; add onion and sauté 1 minute. Add garlic and saute another minute minute. Stir in rice and cook 1 minute, stirring constantly. Add ham and mix. Pour in stock and season with salt and red pepper. Bring to a boil, cover, reduce heat and simmer 18 to 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand 15 minutes before fluffing with fork.

3. In full-size steam table pan toss warm peas with hot rice and mix well. Stir in scallion and tomatoes. Keep warm. Serve with ham, barbecued chicken, beef or pork, roasted meats and poultry.

Photo and recipe: USA Rice Federation