Lucky New Year's Day with Hoppin' John

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.

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To make:

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)