Most people eat something special on New Year's day for luck or prosperity. This year, I made Hoppin' John. It is a southern dish of cooked black-eyed peas served over rice. In my usual style, I spiced mine up a little but not too much to keep the kiddos happy. My husband loved it and wants to make sure this recipe will be an annual tradition. He also said we could have it through the year, just because. We just might. Couldn't we all use a little extra helping of luck during the year? What are you having to celebrate the coming year?
Inspired by Paula Deen’s Spicy Black-eyedPeas and Woman's Day Hoppin’ John by Bob Lyle
1 16 oz package dried black-eyed peas, rinsed, soaked overnight and drained
4 slices bacon
1 yellow onion, diced
6 cloves garlic, minced
1 jalapeno pepper, seeded and thinly sliced (optional)
1 13-14 oz package kielbasa, sliced ¼ inch thick
1 can diced tomatoes and green chilies
1 t seasoned salt
½ t freshly ground black pepper
½ t chili powder
3 c water
2 c dry long grain rice
The night before, rinse peas and discard any obviously shriveled and/or discolored beans. Cover peas with water and soak overnight.
Drain soaked peas and re-rinse. In a large pot, cook bacon until crisp. Remove bacon, crumble and set aside. Sauté onion, garlic and jalapeno in bacon drippings until tender. To lighten, drain off most of the bacon fat, leaving just enough to barely coat the bottom of the pan and add a little olive oil for sautéing the vegetables. Add kielbasa and sauté until slightly browned. Add peas, bacon, tomatoes with green chilies, salt, pepper, chili powder and water. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the peas are tender, 1 to 1½ hours. Add ½ c water, while cooking if needed. Serve peas over cooked rice.