Hoppin’ John

Name: Hoppin’ John
Yield: serves 6 to 8
Ingredients: 2 cups black-eyed peas; 1/2 cup olive oil; 8 ounces smoked ham or andouille sausage, cut into 1/2-inch dice; 2 red onions, cut into 1/2-inch dice; 3 garlic cloves, chopped; 1/2 red bell pepper, cored, seeded, and chopped; 1/2 green bell pepper, cored, seeded, and chopped; 2 celery stalks, cut into 1/2-inch dice; 1 large carrot, peeled and cut into 1/2-inch dice; 1 heaping tablespoon chopped fresh thyme; 4 cups cooked white rice; 2 medium ripe tomatoes, chopped; 1 tablespoon paprika; 1 tablespoon kosher salt; 1 tablespoon garlic powder; 1 teaspoon freshly ground black pepper; 1 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 1/4 cup cider vinegar; 1/2 cup chopped fresh parsley

December 14, 2011

Hoppin’ John is the must-have dish for southerners on New Year’s Day; it’s widely believed that if you eat black-eyed peas on that day, you’ll have good luck all year. This a great dish for a crowd and can definitely be prepared ahead of time. Since the black-eyed peas need to soak overnight, start this a day in advance. Serve with my variation on Mr. Beard’s Cream Biscuits (page 54).

Recipe notes

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