" Dried peas are mealy and not worth eating"
What in the Hell?
Don't tell the good people of South Carolina that or you'll be hunted down and took out. Hoppin John is one of the great contributions from the citizens of that state to our nation's culinary canon.
2 lbs Blackeye Peas
3 lbs Ribs, Pork, Country Style, smoked, roughly chopped
5 qts Pork Stock [ http://www.scrumptiouschef.com/food/index.cfm/2010/3/4/
1 each Garlic, bulb, minced
1 bunch Celery, minced
1 bunch Green Onions, giant, minced
6 each Peppers, Poblano, chopped
1 can Tomatoes, 12 oz, whole, peeled
2 T. Fat, bacon,clarified
Method Part 1:
* Bring pork stock to boil in large kettle, add blackeyes, cook 2 hours at medium heat
* Heat fat on medium high in separate vessel
* Add Peppers and Green Onions,cook 15 minutes
* Add Celery cook 15 minutes
* Add Garlic and Pork, cook 10 minutes more
* Add Tomatoes, cook 30 minutes
Method Part 2:
* Add vegetables[ peppers,onions,garlic,celery,tomatoes ] to kettle of blackeye peas
* Simmer for one hour
* Adjust flavors with salt and pepper