The Black Eyed Peas Caper - Hoppin' John to Ensure a Prosperous New Year

Repost - Originally posted on November 28, 2011, 5:55 pm - original slow cooker notes lost, so will need to add those after I've cooked this again

The Black Eyed Peas Caper - 

Hoppin' John -  Hopping John to Ensure a Prosperous New Year

Some folks have a tradition of eating Black Eyed Peas -- they are supposed to bring good luck and prosperity if eaten in anticipation of New Year, but they're darned tasty at other times, too. Modified from original recipes in "The Occasional Vegetarian" by Karen Lee.

Made in two steps, the recipe may be made with meat (a couple slices of smoked ham shank, smoked pork neck bones, crumbled crisp bacon, etc all give special appeal, but this can be made vegetarian / Vegan style and still be delish.
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Step One:

Basic Black-Eyed Peas

1 C Dried Black-Eyed Peas
3 C Vegetable Stock or Stock of your choice
1 Bay leaf
5 - 6 Parsley Stems
Branch of fresh sage with 3 - 4 leaves on it (or 1/2 tsp dried sage)
Salt and freshly ground black pepper to taste

Although not necessary to soak black-eyed peas, it reduces the cooking time and gives a more even product if you are able to soak in advance - a minimum of 2 to 4 hours before you will boil the peas

If soaking peas, wash, drain and put in a container with water to cover by 4" for 2 to 4 hours. Drain the beans and combine with stock in a large pot over high heat.  Bring to a simmer, then add the bay leaf.  Lay the sprigs of parsley and sage across the top of the beans.  Partially cover and simmer until tender - about 45 minutes.  Increase cooking time to 1 hour or longer if beans were not pre-soaked.

Remove bay leaf, parsley, and sage.  Add salt and pepper if the peas are to be eaten without further preparation.  For Creole Black-Eyed Peas, continue to Step Two.

Step Two

Creole Black-Eyed Peas

2 1/2 C cooked Black-Eyed Peas (see above, or canned)
4 Shallots, chopped
2 Medium onions, chopped
3 Celery stocks, chopped
1 Tbsp olive oil
6 to 8 garlic cloves, minced
1/2 to 1 jalapeno pepper, minced
Vegetable stock or stock of your choosing, as needed (see note below)
1/2 tsp ground cumin, preferably roasted
1 tsp salt
1/4 tsp freshly ground pepper

- In a deep, heavy saucepan, saute the shallots, onions, and celery over medium heat n the olive oil until the onions begin to turn golden, 10 - 15 minutes.
Add garlic and jalapeno, and saute 2 - 3 minutes.

- Add previously cooked or canned black-eyed peas with some of its cooking liquid or stock to moisten the mixture. Bring to a simmer, then add the cumin, salt, and pepper, Partially cover and keep at a low simmer 15 to 20 minutes. Add additional bean liquid and stock as needed.  Serve hot.

Notes: If serving Creole Black-Eyed Peas as a soupy stew over rice (Hoppin' John) add most or all of the cooking liquid from the black eyed peas, and, if you like, additional stock.  If serving as part of a composed plate with other veggies, add only a few tablespoons of liquid to keep the beans from drying out while they cook.  Will add slow cooker / crockpot notes after I make these again.