Are you ready? Really ready? Because here comes a brand New Year! And who couldn't use a little luck in the New Year? Which is one reason I rustled up some Hoppin' John black eyed peas and rice to ensure the year gets off to a grand start.
This year it was simple - just jasmine rice, simmered black-eyed peas from scratch (the canned ones tend to be mushy, even if you can find them), and a little herbed-up Rotel diced tomatoes with green chiles - from a can. That's the best I could do as I get over a little stomach bug picked up during Christmas festivities.
Whatever you do, don't forget the handful of chopped parsley - that's the green that signifies money in this traditional Southern New Year's dish. If all you've got are scallions, that's just fine, as long as it's fresh and green.
Cook up the rice: I used 1 cup jasmine rice to 2 cups water and a tablespoon of butter. Cook covered over medium heat for 20 minutes. Uncover, fluff with a fork, and set aside.
For the beans:
Soak 1 cup black-eyed peas for about an hour or so. Drain the water out and add fresh water to cover the beans, plus an inch. Simmer with a bay leaf until soft - I was surprised by how quickly they softened, so keep an eye on them.
Drain the peas, and mix in a small can of Ro-tel diced tomatoes with green chilies, some oregano, thyme, and basil, and salt.
When you're ready to serve, heat everything up and finish with a big handful of chopped parsley.
Wishing you all a beautiful New Year! ( and isn't that the cutest snowman ever? The boys next door made it and I just found it on a walk)