Hoppin’ John for a Great New Year
Want a prosperous new year filled with good luck? If so, you’ll want to start of the year with a big bowl of Hoppin’ John, a traditional Carribean dish made with black eyed peas, rice, onions and a bit of bacon.
On the day after New Year’s Day, leftover “Hoppin’ John” is called “Skippin’ Jenny,” and further demonstrates one’s frugality, bringing a hope for a even better chance of prosperity in the New Year. In 2010, Frugal is gonna be the new “black”, so hop on the trend and cook up a pot!
photo credit: woodleywonderworks
Here’s a recipe I used. It’s a risotto so it requires constant stirring. Came out great.:
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
2 cups arborio rice
3/4 cup white wine
2 cups black eyed peas, cooked (you can use canned, frozen, or cook up some dried ones)
6 cups chicken broth ( or water will do)
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
4 slices bacon cooked and crumbled
2 tablespoons parsley
In a large saucepan, melt butter over medium heat. Add onion, celery and garlic, cook for 5 minutes or until tender. Stir in rice and cook, stirring frequently, for 5 minues, or until lightly borwned. Stir in wine and stir frequently, cooking until its absorbed. reduce heat to medium low and stir in black eyed peas. Add 1 cup warm broth; cook, stirring contantly, until liquid is absorbed.
Repeat procedure with remaining chicken broth, 1 cup at a time, allowing liquid to be absorbed after each addition, stirring contantly. Remove from heat and stir in salt, crushed red pepper flakes, and bacon.
Garnish with fresh parsley and serve.
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