HOPPIN’ JOHN

Yield: 6 to 8 servings

1 cup dried black-eyed peas, soaked overnight or boiled 2 minutes and kept in the hot water for 1 hour 7 cups water 1 medium onion, cut into quarters 1 carrot, peeled and cut into

quarters 1 celery rib, cut into quarters 1 smoked ham hock or 1/4 pound

slab bacon 1 dried hot chile 1 bay leaf 1 thyme sprig Large pinch of kosher salt 2 cups basmati rice 3 scallions, chopped 2 tomatoes, halved, seeded and

chopped Several basil leaves, chopped or

torn Extra-virgin olive oil 1/4 cup tomato chutney or your

favorite hot sauce

1. Wash and pick over the peas, removing any misshapen ones or pebbles. Place the peas in a large saucepan, add the water and bring to a simmer. Add the onion, carrot, celery, ham hock, chile pepper, bay leaf, thyme sprig and salt, and simmer until the vegetables are tender, about 25 minutes.

Remove 2. Drain the bay peas leaf, reserving onion, carrot, the broth. thyme, peper and celery. Remove meat from ham hock and chop into bite-sized pieces. Return peas and chopped meat to the pan, along with a little broth to keep them moist. 3. Transfer 31/2 cups of the reserved broth to a medium saucepan and bring to a simmer. Add the rice and cook until it is fluffy and tender and has absorbed almost all of the liquid, 16 to 18 minutes. Remove from the heat and let the rice continue to steam, covered, for 5 to 10 minutes while you reheat the peas. Add the remaining broth to the peas and reheat gently. Taste and season with salt and pepper. 4. Transfer the rice to a serving bowl and spoon the warm peas and broth on top. Scatter the chopped scallions, tomatoes and basil over the peas. Drizzle everything with a little extra virgin olive oil and finish with a large dollop of the chuttney.

Per serving (based on 6): 342 calories; 10g fat; 2 g saturated fat; no cholesterol; 13 g protein; 49 g carbohydrate; 5 g sugar; 6 g fiber; 541 mg sodium; 43 mg calcium Adapted from “Frank Stitt’s Southern Tablle,” by Frank Stitt