Ain't no two ways about it, my Hoppin' John's got beef, beef, and more beef—that's what makes it so special! Thinking about this classic black-eyed pea recipe brought out my Texan twang, and I'm Jewish, so I came to a lovely compromise, swapping the traditional ham hock and bacon for 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
6 or more
1 1/2 cups
dried black eyed peas
6 to 8
slices of beef bacon, diced
raw beef chorizo sausage (in casing)
yellow onion, diced small
cloves garlic, minced
serrano pepper, mostly deseeded and minced
bell pepper, diced small (I used a red one)
celery, diced small
2 sprigs of thyme
Salt and pepper (to taste)
A few pats of butter (optional, for garnish)
A few green onions (optional, for garnish)
In This Recipe
Soak the peas in water overnight. In a very large pot, fry the beef bacon until crisp. Once the bacon is cooked, remove from the pot and set aside, leaving the bacon fat in the pot.
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, bay leaf, thyme, chili seasoning, and cayenne pepper. Stir constantly until the onions are almost completely cooked through, about 5 minutes. Season with salt and pepper to taste.
Drain the black eyed peas and add them to the pot. Add the beef stock and bacon. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
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.