In this between-the-holidays time, a totally nontechnical post is called for. I enjoy experimenting with recipes—mostly easy-to-make comfort food—and this is a tradition I learned from my dear (sadly, departed) friend Gloria Faulkner. She was a Southern girl, and she enjoyed teaching this Yankee a thing or two.
It seems there is a tradition in the South of eating blackeye peas on New Year’s Day—specifically, before noon on New Year’s Day—to ensure good luck for the year. As 2008 was devastating for most of us, I plan to make a special effort to do just that.
The following is an amalgamation of various recipes for hoppin’ john, combining the best (in my opinion) of all of them. I hope you enjoy it. Let me know how it turns out for you.
Hoppin’ John
- ½ lb dry blackeye peas
- 4 slices bacon or ¼ lb Italian sausage, chopped
- 1 small onion, chopped
- ½ cup green pepper, chopped
- 1 stalk celery, chopped
- 1 packet Sazón without Annatto
- ½ tsp salt
- ½ tsp ground pepper
- hot pepper sauce to taste (optional)
- 6 cups water
- 1 cup long-grain rice
The night before (i.e., on New Year’s Eve), sort and wash beans. Soak beans overnight in 4 cups water. Be sure to drain before using.
In a skillet, cook bacon until crisp. Remove bacon, crumble, and set aside. Pour 1 Tbsp bacon drippings into 6- to 8-quart pot (or use 1 Tbsp butter). Cook onion, pepper, and celery until tender. Stir in crumbled bacon, drained beans, and rest of ingredients except for the rice. Bring to a boil. Reduce heat, cover, and simmer 1 hour or until beans are tender. (Add more hot water if necessary—beans should have about 2 cups of liquid when they are tender.) Stir in rice and simmer covered 20 to 25 minutes or until rice is tender. Serves 4 to 6.
