Welcoming the New Year with Hoppin' John

Who couldn't use a little good luck in the New Year? While traditionally a Southern New Year's Day dish to encourage prosperity in the brand new year, there's no reason you can't grab a little luck of your own , no matter where you live, with a bowlful of Hoppin' John.

While Hoppin' John is usually made with everything from salt pork, ham hocks, bacon, pork belly or chunks of ham, I've always preferred it plain and simple: Uncle Ben's rice, black-eyed peas, a little parsley or cilantro that symbolizes money and good fortune, maybe a few juicy slices of Portuguese linguica ( talk about culture clash!), and a bottle of Tabasco on the side. If you want the more traditional gumbo-like recipe similar to the bottom picture, you can find the basics here.

Hoppin' John

Makes about 5 servings.

For the black-eyed peas:

1 1/2 cups dried black -eyed peas
2 bay leaves

1/2 t. oregano

water to cover

Soak the peas in cold water for 30 minutes, along with the bay leaves and oregano.

Bring to a simmer on medium heat and cook about 30 minutes. Black-eyed peas turn mushy fast, so keep your eye on the pot.

Drain and drizzle with olive oil.

For the rice:

1 cup Uncle Ben's Original converted long grain rice

2 1/2 cups water

2 T. butter or olive oil

1/2 t. kosher salt

a few turns of the peppermill

Place the rice, butter or oil, salt, and water in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Uncover, fluff with a fork, take of heat, and cover again. The rice will become even fluffier after sitting for ten minutes.

The green:

a few tablespoons snipped cilantro or parsley or a helping of cooked collards, kale, or rapini

~

Happy New Year to you all! Hope it's a grand one ♥