Mimis Hoppin John with Pork Jowl

This a simple dish of rice, black-eyed peas, and ham that my grandmother made every year for New Year’s Day. It is a southern tradition that goes along well with cornbread and collard greens.

Step: 1

Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

Step: 2

Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.

Step: 3

Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.

Step: 4

Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

Per Serving: 522 calories; protein 18.3g; carbohydrates 42g; fat 31.3g; cholesterol 46.7mg; sodium 776.1mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.