Good Luck Hoppin' John
Ingredients
4 strips bacon, diced
1/2 cup chopped onion
2 cups cooked black-eyed peas, or 2 packages (10 ounces each) frozen
1/2 cup uncooked rice
2 cups water
1/4 teaspoon dried red-pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Partially cook bacon in a Dutch oven, add onion, and cook until bacon is crisp and onion is soft. Add black-eyed peas, rice, water, and pepper flakes. Cover and simmer over low heat until rice is done, about 20 to 25 minutes. Toss with salt and pepper and serve immediately.
Yield:
Makes 8 servings.
Source
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Every New Years Day we have
Every New Years Day we have Black-eyed peas and cornbread a tradition I have brought with me to Massachusetts from Oklahoma 34 yrs. ago. My wife a native Bostonian was skeptical to try this dish the first yr. of our marriage 34 yrs. ago, but now looks forward each New Years Day for our Good Luck meal.
Recipe for good luck and
Recipe for good luck and money for the New Year
A real New Years Years feast
A real New Years Years feast would include Black-eyed peas and cornbread, collard greens, fried smoked hog jowl, and hot pepper sauce. Peas for the pennies and collards for greenbacks, eat as much as you can, it will be your wealth for the year! Oh, yes, and plenty of sweet tea!
When I was growing up in New
When I was growing up in New Jersey, my Texan father insisted we eat black eyed peas on New Year's Day for luck. Fortune finally smiled on me when I moved away from home and no longer had to eat black eyed peas on New Year's Day -- or any other day, for that matter. ;-)
Although not called Hoppin'
Although not called Hoppin' John, my mom made this every New Years day accompanied by corn bread and cabbage. I still make this, traditionally these dishes are supposed to bring luck and money for the New Year. FYI My mom was from Cajun country in south Louisiana and we grew up in New Orleans.
I made this on new year's day
I made this on new year's day last year.
It was really good. It's good enough to made any time of the year.
thanks for the recipe