Had a couple of requests about the Hoppin' John I made for New Year's Eve (meant to be eaten on New Year's Day, however, for good luck), and thought I'd share the recipe. Partly so I'd not forget it.
Ingredients:
-about 3 cups cooked long-grain white rice
-one pound bag of black-eyed peas soaked and simmered until done, and salted to taste (sea salt seems to be best)
-in a skillet cook until crispy about 6 slices of bacon and then crumble and set aside
-in same skillet, in bacon drippings, cook about 1/4 cup of a mixture of onions, and red/green peppers (I use a mixture that's sold in the frozen section of the store called 'Seasoning Blend' or something like that
-after that's cooked a bit pour in one can (14.5 oz.) diced tomatoes...I used Hunt's garlic and olive oil flavor
-then add almost all of the peas (drained) and all of the rice...get it to your consistency, adding the bacon last, and stirring well
Total yum-ness with cornbread on the side. Oh, and I put some of the same onion mixture in the cornbread and baked it in the same skillet I cooked the bacon in. Talk about good. And, by the way, this recipe, as is, feeds 10 folks.
