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Hoppin' John ala Español
December 28, 2007
Every New Year’s Day at our house, we expect to hear from one of more of the Schooler clan, checking in to wish Luan and me a Happy New Year. But the salutation is just a pretense to ensure that we are fixin’ or eatin’ our black-eyed peas. You see, the Dobbs and Schoolers are Texas folk and one does not let the first day of the new year pass without eating some peas: black-eyed peas.
We have tried various recipes to fulfill this traditional dish, but our favorite is a Hoppin’ John that comes from a little cookbook titled, without irony, Beans by Sandra Gluck (Collins Publishers San Francisco, 1995). We have adapted this recipe, ala Español, to fit our tastes and the Foster & Dobbs pantry (ingredients we carry are in bold). Get thy peas a-soakin' and have a Happy New Year!
Hoppin’ John ala Español
¾ cup dried black-eyed peas
3 garlic cloves, crushed
2 bay leaves
2 teaspoons vegetable oil
4 ounces Fra’ Mani Spicy Italian Sausage, diced
1 large onion, chopped coarsely
1 medium green bell pepper, cored, seeded, and diced
¾ cup Arroz Bomba (Paella rice), Texmati, or Basmati rice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
¼- ½ teaspoon Hot smoked Paprika (to taste), El Rey de la Vera Pimentón Picante
¾ teaspoon salt
2 tablespoons Devs Olive Oil (a great Spanish oil from100% Arbequina olives)
4 teaspoons Gran Capriete Sherry Vinegar
2 bunches arugula, tough stems removed
Soak peas overnight in water (be sure that the peas are well covered). Drain, pick out any shriveled or broken beads (or pebbles), and rinse.
In a medium sauce pan, combine the peas with fresh water to cover by 3 inches. Bring to a boil and skim any foam that forms on the surface. Stir in the garlic and bay leaves, reduce the heat, and simmer partially covered for about 40 minutes or until the peas are tender. Note there is a direct relationship between quality of your peas, their freshness, and cooking times. The older the dried peas, the longer the cooking time. Keep an eye on your peas, adding water if necessary, but cook until just tender. Drain (reserving the cooking liquid), discard the bay leaves, and set the peas aside.
In a large saucepan, heat the vegetable oil over medium heat, add the sausage, and cook for about four minutes. Remove the meat from the oil with a slotted spoon and set aside. Add the onion to the saucepan and cook, stirring frequently, until onions are softened (7-10 minutes). Add the bell pepper and cook five minutes more. Stir in the rice, thyme, pimentón, and salt. Cook a few minutes.
Add water to the reserved cooking liquid to equal 1 ¾ cups and stir into the rice adding the sausage. Bring to a boil, reduce the heat to low, and simmer covered for 15 minutes or until the rice is almost done. Stir in the peas and cook for 5-10 minutes or until the rice is tender. Remove from heat, stir in the olive oil and vinegar. Arrange the arugula on plates or pasta bowls and top with beans.
Serve with a nice Tempranillo Reserve or Garnacha.
