The Jewish Texan's Hoppin' John

By • December 28, 2009 4 Comments

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Author Notes: Ain't no two ways about it, my Hoppin' John's got beef, beef, and more beef-- that's what makes it so special! I'm so sorry, just couldn't resist. Thinking about this black eyed pea recipe brought out my Texan twang, which was a bit disconcerting because I am quite Jewish, but I think I came to a lovely compromise with my Hoppin' John: I decided, rather than use the traditional ham hock and bacon that most Hoppin' Johns call for, to use beef. Beef bacon, beef stock, and beef sausage. All that, plus a little bit of Texas spice, and I think I've created a dish that not only showcases the black eyed pea in all its splendor, but one that I'd be happy to serve at my next Shabbat as well. I hope you like it too. Helenthenanny

Serves 6+

  • 1 1/2 dried black eyed peas, soaked in water overnight
  • 6-8 slices of beef bacon, diced
  • 1 raw beef chorizo sausage (in casing)
  • 1/2 serrano pepper, mostly deseeded and minced
  • 1 cup yellow onion, diced small
  • 3 cloves garlic, minced
  • 1 cup bell pepper, diced small (I used a red one)
  • 1 cup celery, diced small
  • 6 cups beef stock
  • 1 bay leaf
  • a few sprigs of thyme
  • 1 teaspoon chili seasoning
  • 1/4 teaspoon cayenne pepper
  • salt and pepper (to taste)
  • 1 cup white rice
  • a few green onions (optional, for garnish)
  • a few pats of butter (optional, for garnish)
  1. In a very large pot, fry the beef bacon. Once the bacon is cooked, remove from the pot and set aside, leave as much bacon fat in the pot as possible.
  2. Turn the heat down to low and add the beef chorizo sausage by squeezing the meat from the casing. Use a wooden spoon to break into small chunks. Add the onion, garlic, serrano pepper, bell pepper, celery, herbs, and spices. Stir constantly until the onions are almost completely cooked through, about 5 minutes. Season with salt and pepper to taste.
  3. Drain the water from the black eyed peas and add them to the pot. Add the beef stock to the pot along with the beef bacon from before. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally.
  4. After twenty minutes, stir in the white rice and cook for 25 more minutes, or until the rice and beans are tender and delicious. Season with salt and pepper to taste. Garnish each serving with a pat of butter and some green onions.

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