Hoppin John Recipe For New Year’s Day

For a nice Southern New Year’s dish serve up some Hoppin John, which is another way to serve black eyed peas in the South.  Try serving with ham, cooked greens and corn bread.

Hoppin John

1 cup dried black-eyed peas
2-3 slices bacon
1 large onion, chopped
1 medium clove garlic, minced
1 bay leaf
Pinch of ground red pepper
Pinch of ground cloves
1/2 cup uncooked white rice
1 1/2 cups water or chicken broth
2 tablespoons apple cider vinegar
Salt and pepper

DIRECTIONS
Sort through the black eyed peas and remove any small pebbles.  Soak the black-eyed peas overnight, rinse and drain.

In a frying pan with a lid, cook the bacon over low heat until crisp. Remove, reserving bacon grease and drain on paper towels.  Crumble and set aside.

Add the onions and garlic to the hot bacon grease in the skillet. Saute; until the onions are translucent. Add the bacon, bay leaf, red pepper, cloves, and rice and stir to combine. Add the water or broth, apple cider vinegar, and black-eyed peas and bring to a boil. Lower the heat, cover, and simmer 30 minutes, or until the rice and beans are tender. Check halfway through and add more liquid if necessary. Season with salt and pepper to taste.

Cornbread goes great with Hoppin John.

Easy Cornbread

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening

DIRECTIONS
Preheat oven to 425.  In a large bowl, combine all dry indredients.  Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan.  Bake for 20-25 minutes or until toothpick insterted in the middle comes out clean.   Cut unto squares and serve with Hoppin John.