Hoppin' John
A traditional African American dish to welcome in the New Year!
Cooking Instructions
- 1
Soak peas overnight in a large stock pot.
- 2
Preheat oven to 400 degrees
- 3
Coat neck bones with olive oil and a sprinkle of sea salt
- 4
Roast neck bones in 375 degree oven for 45 minutes, turning once to brown entirely. Set aside, reserving a tablespoon of the rendered fat.
- 5
Turn oven down to 350 degrees
- 6
Bring peas to a rolling boil, skimming as needed, for an hour or until soft.
- 7
Drain peas, reserving 1 cup of liquid.
- 8
Chop onion, carrot, celery and red peppers. Set aside 1 pepper. Chop tomatoes separately.
- 9
Saute onion, carrot and celery in a large Dutch oven until carrot is tender. Add tomatoes, sage, thyme, salt and pepper. Saute for 5 more minutes.
- 10
Add peas, liquid from beans and rendered fat from neck bones.
- 11
Layer neck bones with vegetable mixture in Dutch oven.
- 12
Put Dutch oven in 350 degree oven for 20 minutes. Reduce heat to 300, cook for 1 hour or until meat is falling off the bone.
- 13
Remove neck bones from pot, let cool for a few minutes. Remove meat, chop, being careful to remove any small pieces of bone, and add back to pot. Stir well, put back in oven for a half hour.
- 14
Serve with pickled jalapeño, remaining red pepper and sour cream.
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