A very happy new year to you! Last year was one of the best yet and I have high hopes and big plans for 2018 to beat it.
You know I love a good tradition so here on January 1st I’m celebrating this Southern dish, strangely called Hoppin’ John. A dish that dates back to the mid 1800’s and originates in the low country of South Carolina, this is about as traditional as they come.
As the tradition goes, I hope you’ve gotten in your collard greens, black-eyed peas + cornbread for all the good luck + good fortune that can come your way this year. Below I’m sharing a recipe from my friends over at Dixie Lily from a fun styled shoot I did with them last year.
- 1 cup dry blackeyes*
- 4 thick slices bacon, cut into 1⁄2-inch pieces
- 1 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 bay leaf
- Generous dash each hot red pepper and black pepper
- 3 cups cooked rice
How to cook Hoppin’ John
- Soak blackeyes by preferred method. Rinse and drain blackeyes thoroughly. Cook bacon in heavy saucepan until browned. Add onion, green pepper and garlic. Sauté until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. As an alternative, beans may be served over rice. Makes 4 to 6 servings.
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