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Hoppin' John w/ Stewed Tomatoes

1 lb black eyed peas
1 smoked ham hock or smoked turkey leg
1 medium onion, diced
2 stalks celery, diced
1 lg or 2 sm fresh bay leaves
1 1/2 tsp dried thyme or 1 tbsp fresh thyme
1 tsp dried basil
1/2 tsp dried oregano
three-finger pinch of crushed red pepper
2-3 tbsp vegetable oil
kosher salt and fresh cracked black pepper

Preheat large pot over medium heat. Add the vegetable oil. Once the oil is hot, add the onion and celery and sweat the vegetables for about 10 minutes or until the onions look translucent. Add the bay leaves, thyme, basil, oregano, crushed red pepper, and black-eyed peas to the pot. Stir the pot and allow the oil to bring out the flavors of the herbs for about 30 seconds to 1 minute. Add the turkey leg or ham hock, then cover the beans with 2-3 inches of water. Season the pot liberally with kosher salt and black pepper. Make sure to taste the liquid after seasoning to be certain there's enough salt. This is the only chance you have to really season the beans through, make the most of it. Turn the heat to high and bring the beans to a boil. Once the beans have reached a boil, drop the heat to medium-low to low and slowly simmer the beans for about an 1 - 1 1/2 hours. After an hour taste a bean for done-ness. If the bean is still crunchy, let it go longer until the beans are nice and soft but not mushy. If necessary, add more water to the beans so they don't dry out. Once the beans are done, serve hot over white rice with stewed tomatoes (recipe follows). Enjoy!

Stewed Tomatoes

1 28oz can whole tomatoes
1 small jalapeno, chopped (can be omitted)
1/4 cup brown sugar, lightly packed
pinch of kosher salt

Add the can of tomatoes (including the juice), jalapeno, brown sugar, and salt into a medium sized saucepan. Simmer over medium-low heat for about an hour, or until the tomatoes start to dry out. Stir occasionally, making sure the tomatoes don't burn on the bottom. Stewed tomatoes make a great condiment cold, warm or at room temperature. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: The Johns are Hopping
http://www.whatwereeating.com/recipes/black-eyed-peas/

Black-Eyed Pea Slaw with Citrus-Tamarind Vinaigrette on Rice Noodle Cakes

1 1/2 cups prepared hoppin' john (or other cooked black eyed peas)
1/2 head green cabbage, thinnly shredded
1 package rice noodles
vegetable oil, for frying
kosher salt and black pepper

for the vinegarette
juice and zest from 1 lime
juice and zest from 1 orange
1 tsp tamarind paste
2 tsp honey
1 tbsp dijon
1/4 - 1/3 cup canola oil

Begin by making the vinaigrette. In a mixing bowl, add the honey, tamarind paste, dijon, and juice and 2/3 of the zest from one lime and one orange, reserving the other third of the zest for garnishing. Slowly whisk in the canola oil to emulsify the vinaigrette. Taste the vinaigrette. If it's still too tart for your liking, drizzle in some more canola oil. In a separate bowl, add the hoppin' john (black-eyed peas), shredded cabbage, and enough of the vinaigrette to nicely lube up the slaw. Toss the slaw to coat all of the surface area of the cabbage and beans fullly with dressing. Try to nestle the beans at the bottom of the bowl where all the dressing will accumulate, so they will have a better chance of being fully marinated. Chill for at least half an hour. After the slaw has been chilling for 15 minutes, fully submerge the dried rice noodles in cold water and allow them to soak for around 15-20 minutes. After they noodles have soaked for about 15 minutes, heat a cast iron skillet over medium high to high heat with about one inch of vegetable oil in the bottom for frying. It is important to make sure your oil is properly heated, otherwise you will end up with soggy, greasy food, and we really want these cakes to get nice and crisp-i-fied. While the oil is heating, drain off all the soaking liquid from the noodles. Begin to form a few rice noodle cakes by kind of separating the noodles from their compact state then bundling them in your hands and forming thin patties about the width of your palm, around 3 inches. Most likely you won't be able to form a truly neat and round rice cake, but just try for as close to round as you can. Gently place a couple rice cakes into the heated oil. The cakes will start to expand as soon as they hit the hot oil, most likely you will be frying these in batches of two to insure each cake gets enough space in the pan. Fry the cakes for about 60 to 90 seconds for the first side, or until the edges of the cakes look golden.Flip the cakes using tongs, and allow to cook for another 30 to 60 seconds on the other side until fully golden and crispy. Remove the rice noodle cakes from the oil, allowing them to drain off some of the oil over the pan, then place on papertowels for further drainage. Season lightly with salt. Repeat the frying process until all the rice noodles have been made into to cakes. Directly before you're ready to serve this dish, remove the slaw from the frige, toss to evenly redistribute the dressing, taste, then season with kosher salt and black pepper as necessary. Using tongs, or clean hands, place a small pile of the slaw on to each of the rice cakes, then garnish with the reserved lime and orange zest. Serve immediately. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: The Johns are Hopping
http://www.whatwereeating.com/recipes/black-eyed-peas/