Recipe
The Southern tradition of cooking black-eyed peas with pork gives the gift of Hoppin’ John, a dish that’s often served on New Year’s Day — and delicious any day of the year. A bowl of tender beans, peppers and smoky bacon may bring good luck, and it will certainly feed you well.
Ingredients
- 8 ounces smoky bacon
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 2 cloves garlic, chopped
- ½ teaspoon red pepper flakes
- 1 cup dried black-eyed peas, soaked and drained
- 4 cups chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon salt
- 2 scallions, chopped
- 1 cup long-grain white rice, hot, cooked (or grits or brown rice, if preferred)
Preparation
- Chop the bacon in ½-inch pieces and line a plate with a double layer of paper towels.
- Place a large pot over medium heat and let it heat for a minute, then sprinkle the bacon in the pan. Let the bacon cook, stirring occasionally, until browned and crisp. Using a slotted spoon, transfer the bacon to the paper-lined plate.
- Pour the rendered bacon fat into a cup, then measure 2 tablespoons to return to the pan.
- Place the pot over medium-high heat and add the onion, bell pepper, garlic and red pepper flakes, and stir. Bring to a sizzle, then reduce the heat to medium-low and cook for about 10 minutes, until the vegetables are softened.
- Add the soaked black-eyed peas, stock, bay leaf, thyme and salt, and raise the heat to high to bring to a boil. Reduce the heat to low and cover, adjusting the heat to maintain a simmer. Cook for about 35 minutes, until the peas are tender.
- Stir in the scallions and serve over cooked rice.
Serving Suggestions
Serve with Southern style vegetables, like stewed okra and tomatoes or collard greens. Greens are purported to bring wealth in the new year, along with the good luck from the peas!
Nutritional Information
350 calories, 18 g. fat, 25 mg. cholesterol, 660 mg. sodium, 36 g. carbohydrate, 4 g. fiber, 10 g. protein
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