Hoppin’ John Black Eyed Peas

Many years ago when I first married Manservant he told me that his mama  always served black eyed peas on New Year’s Day. Now I am a person of tradition and I intended to keep this tradition…until I tried those little black eyed peas. I’m not sure if I purchased them from a can or if I bought them at deli counter, but what I am sure of is that I didn’t like them. Not one little bit. So much for keeping traditions, huh?

His Mama also used to make red beans and rice and I liked those, so that is one thing I still do. And yes…mine are better. But we won’t go there today because I’m talking peas. Black eyed peas. They are supposed to be lucky and that is why they are served on new year’s. A southern tradition with a long history, you can read more about it here if you’d like. Well, I don’t know about you but luck and I don’t always go hand in hand, which is why if someone tells me that something is lucky I’m not one to turn up my nose at the offered suggestion. I’m no fool. I may be searching for luck but I want luck to know that I’m easily found! So what is it that makes these cute little black eyed peas so lucky? Well, about all I could find was that black eyed peas are said to resemble coins and we all need those, don’t we? I prefer mine in colossal gold rounds to hang around my neck if you were wondering.

 In any case, I felt pretty lucky after making these black eyed peas. I had no idea they were so good. Perhaps after all these years, my tastes have changed. Or perhaps my cooking skills have improved? Maybe it was lucky that I found presoaked peas from Melissa’s waiting for me in the refrigerator section. Or maybe it was the takeout Chinese rice that needed a home in mine? Whatever. These little peas caught my eye and I went for it. And so did everyone else!

Happy New Year!

Hoppin’ John Black Eyed Peas

Yield: 4-6 servings Author: Abbe Odenwalder print recipe

These black eyes peas were a comforting surprise. Simple seasonings including garlic, celery and red peppers combined to make this a lucky dish for 2017. Containing 11 grams of protein and 5 grams of fiber per serving, Hoppin’ John is a healthy way to start the new year! 

prep time: 25 MINScook time: 30 MINStotal time: 55 mins

INGREDIENTS:

• 4 strips bacon
• 3 T bacon fat or olive oil
• 1/2 c red pepper, chopped
• 2 ribs of celery, finely chopped
• 1 c onion, finely chopped
• 11 oz soaked black eyed peas (I used Melissa’s) cooked according to package directions
• 1 t garlic powder
• 1 t salt
• Fresh ground pepper
• 3 c chicken stock
• 2 c cooked rice
• 3 T finely chopped Italian parsley

INSTRUCTIONS:

1. Cook bacon and reserve 3 T of bacon fat. Reserve the crisp bacon for garnish.
2. In pot with bacon fat, saute red pepper, celery and onion over medium high heat until soft. Add black eyed peas, seasonings, and chicken broth.
3. Cook black eyed peas until softened or until the broth has boiled down to the thickness you want. I didn’t want soup, so I simmered this about 30 minutes. If you want it soupier, it may only take about 10 minutes. Taste for seasoning.
4. Serve over hot rice. Garnish with crisp, crumbled bacon. Sprinkle with parsley.

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