Hoppin John

Hoppin John is traditionally eaten on New Years Day, but I think it is way too good to only have once a year.  So we eat it a lot.  I make it every time we have chicken with white barbecue sauce.  I know this might sound gross, but I like to put a little of the white barbecue sauce over my Hoppin John sort of like gravy.  It is so good.  Just try it.

Hoppin John

4 bacon slices, diced fine

1/2 lb smoked sausage, diced 

1/2 onion, diced

1/2 green bell pepper, diced

2 celery stalks, diced

1 jalapeno pepper, diced

3 garlic cloves, chopped

1/4 tsp cayenne pepper

1/4 tsp black pepper

3 tbs chicken base

1 lb black eyed peas, fresh or frozen

6 cups water

2 cups long grain rice

1 tsp kosher salt 

1 tbs olive oil

In a large dutch oven heat the oil over a medium flame.  Then add the bacon and cook until it starts to crisp.  Then add the smoked sausage and cook until it is browned.  Then add the onion, green bell pepper, celery, jalapeno pepper, cayenne pepper, and black pepper.  Cook until the onion starts to become translucent, about 3 to 5 minutes.  Then add the chicken base, black eyed peas, and water.  Bring to a simmer and cook covered until the peas are tender, about 1 hour.  Then add the rice and kosher salt.  Reduce the heat to low and cook covered for about 20 minutes or until the water is absorbed.

You might also be interested in Fried Green Tomatoes with Guthrie's Sauce and Home-style Grillades and Cheese Grits.