The way I see it, you can’t go wrong with making a good dish for New Year’s Eve or New Year’s Day, whether it’s good luck or just good food.
Hoppin’ John is an old traditional southern New Year’s dish, and it has a fun name, too!
As printed in ‘Tastes of Deep South Texas,’ by Nick Bennack, 1990:
4 slices bacon
½ cup onion, chopped
½ cup celery, chopped
1 clove garlic, minced
Seasoning Mix:
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red (cayenne) pepper
¼ teaspoon dried thyme leaves, crumbled
1/8 teaspoon dried rosemary leaves, crumbled
1 quart water
½ pound black-eyed peas, soaked overnight in water
1 cup uncooked rice
Fry the bacon slices in a large saucepan until crisp.
Remove, drain on paper towels, and reserve the drippings. Heat the drippings over medium high heat and add the onion, celery, and garlic.
Add the seasoning mix and stir well. Cook covered for 5 minutes.
Drain the peas and rinse again in fresh water. Carefully add 1 quart water to the onion mixture and then add the peas. Stir well. Bring to a boil, lower the heat to simmer, and cook covered for about 1 hour.
Add the rice, cover, and cook until the peas and rice are tender. Add more water during cooking if necessary.
Correct the seasoning with salt and serve with cornbread and soft butter.
