New Year’s Eve is here and I’m ready to make something traditional – Hoppin’ John!
I hope your Christmas festivities were wonderful! My in-laws drove all the way from Georgia to spend Christmas week with us – unfortunately they arrived to find me wrapped up in a blanket with fever and chills. All better now and finally getting into the holiday food festivities!
When I married into a southern Cajun family, I learned about all kinds of new delectable foods. Okra, gumbo, collards, grits, and I kept hearing about something called Hoppin’ John. As a born and bred Yankee you can only imagine my confusion.
Well, my mother in-law sent me the recipe with a nice little explanation of what it all means. All food has meaning and that’s half the enjoyment! Here’s what she said:
It occurred to me today when I was preparing our traditional New Year’s Day fare that you should have this recipe. It’s so old that I remember Jeremy loving it when he still lived at home…We Southerners must have black eyed peas (represent coins) and greens (represents paper money) for good luck and prosperity in the new year! Hope you have yours! – L
- 1 large onion, chopped
- 2 large cloves garlic, pressed
- 2-3 strips bacon, chopped into bite sized pieces
- 2 tablespoons butter, melted
- 2 (15 oz) cans black eyed peas, drained and rinsed
- 1¾ cups chicken broth
- 1 cup uncooked long grain brown rice
- 1 tsp salt
- ⅛ tsp crushed red pepper
- rosemary, to taste
- thyme, to taste
- tabasco, to top
- Add chopped bacon pieces to a saute pan and cook until crispy.
- Add butter to the pan, melt and add in the onion. Saute until onion is soft, adding garlic for the last minute or so of cooking.
- Stir in black eyed peas, chicken broth, rice, salt, ⅛ tsp crushed red pepper, thyme and rosemary.
- Bring mixture to a boil; cover and simmer 40- 45 minutes or until all the liquid is absorbed and rice is tender.
- Let sit 10 minutes then fluff it all up with a fork and enjoy!
- Top with a dash of tabasco or your favorite hot sauce!
This can easily be made vegan by omitting the bacon, using vegetable stock and non-dairy butter.
Since my kale continues to grow into the winter, that was my choice for the greens. Simply sautéd with olive oil and a little salt.
don’t forget to PIN IT!