Hoppin' John

My mother, a dear lady of Southern extraction, is a masterful cook who can make something palatable just by stirring it. This is her recipe for Hoppin' John, a dish of black-eyed peas and pork. It's traditional in the South to eat black-eyed peas on New Year's Day if you want good luck for the rest of the year. I've never found this to hold true, but if you're a fan of rituals or the power of suggestion, by all means, indulge. This is good the other 364 days of the year, too!

You will need:

16 oz. black-eyed peas (I use frozen; if using dry, have beans soaked and picked over before starting this dish. Avoid canned.)
2 ham hocks, or 1 smoked pork butt
2 shallots or 1/2 small onion, chopped (optional)
bay leaf

In a medium stock pot, cover the ham hocks or smoked butt with water, drop in the bay leaf and bring to a boil. Reduce to a simmer and cook 1-1 1/2 hours. The cooking time can be completely dependent on your schedule, mood and whims if you're using ham hocks - they are quite indestructible. If using smoked butt, cook until meat is tender and easy to pull apart.

Remove the meat from the water, and skim fat from the top with a large spoon.

mmm, hocks

Bring water back to a simmer and drop in the beans and chopped onion/shallots, if using. If you're using frozen beans, they should be done in about 30 minutes. If you're using soaked dry beans, finish cooking according to directions on package.

While the beans are cooking, chop up the meat. I had bad luck with the ham hocks this time around - couldn't get a scrap off them. It later came to be known, via mom the cook, that I was doing it wrong. Oh well! I sometimes prefer it without the actual meat, as ham is a smidge too salty for my liking. This dish is good with or without - having the beans cook in the pork broth gives it plenty of flavor.

When beans are done, reserve about 2 cups of the broth and drain the rest. Mix meat (or not) with the beans and reserved broth.

Serve over white rice, topped with chopped tomatoes and scallions, shredded cheddar cheese, and as much Louisiana hot sauce as you please. If you are a reasonable person, you might also want some jalapeno corn bread as an accompaniment (1 pkg. Jiffy + 1 large jalapeno, minced + 1/4 cup shredded cheddar.)