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An alternative hip-hop band, of course. But i was talking about the bean, related to the cowpea. It is very big in the cuisine of southern America. For us, it was standard New Year's Day fare (for good luck, of course), though we (even my father, who was a northwest native) craved it at other times as well. These days, I prepare it without the ham that my mother always used, but it will still be on my table January 1.Originally Posted by pberggren1
Al
Phil Berggren, dx 2003
I will have to come by some day and try this out.
Phil Berggren, dx 2003
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I'd ship you some, Phil, but I think the customs folks would have it polished off before it got to you. Or, you are welcome to show up here on Jan 1!
Al
Phil Berggren, dx 2003
I would love to be well enough and flush with cash to come and see you.
Phil Berggren, dx 2003
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I may have to hand-deliver, Phil, as sound as I get flusher myself...
Dx'd December 2010
Al, please make enough for me as well, it is ages since I have had black eyed beans.
You give but little when you give of your possessions. It is when you give of yourself that you truly give. Kahil Gibran
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(Did I mention the rocking chairs?)
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*waves at Al*
I grew up in the south also. Hoppin' John* is a staple food for me, not just on New Year's Day!
(*Ham hocks or bacon, black eyed peas, onions, rice, and whatever spices you care to add.)
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Oh, I love Hoppin John Soup. We made it a lot back home in Kentucky. Yummy!
"Never go to a doctor whose office plants have died." - Erma Bombeck
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Yep. This is the way my mother made it, though sometimes in soup or stew form (with, often, grits on the side), and sometimes more like a cassarole. It was a love/comfort food for sure. These days, I make it without the meat, and with far less salt. I wonder how it would be with tofu...?
Al
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