Hoppin' John

Well, it has been one year since I started this blog!  Thank you to all of you that follow it.  I hope it is helping some with food allergies cook and enjoy somewhat normal foods.  During 2012, this blog had 10,747 page views.  I think that is pretty good for the first year.  In the blogging world, to be considered a 'real' blog you need about 5,000 page views a month.  After a pretty slow start, this blog is up to about 2,000 views a month.  Maybe by the end of next year, we will make it to 5,000 page views a month . . .

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?

Hoppin’ John  
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. 

Serves 8

To make with canned black-eyed peas, follow same directions omitting water and salt.  Don not drain the black-eyed peas.  Simmer for about 30-40 minutes.