A very happy new year to you! Last year was one of the best yet and I have high hopes and big plans for 2018 to beat it.
You know I love a good tradition so here on January 1st I'm celebrating this Southern dish, strangely called Hoppin' John. A dish that dates back to the mid 1800's and originates in the low country of South Carolina, this is about as traditional as they come.
As the tradition goes, I hope you've gotten in your collard greens, black-eyed peas + cornbread for all the good luck + good fortune that can come your way this year. Below I'm sharing a recipe from my friends over at Dixie Lily from a fun styled shoot I did with them last year.
- 1 cup dry blackeyes*
- 4 thick slices bacon, cut into 1⁄2-inch pieces
- 1 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 bay leaf
- Generous dash each hot red pepper and black pepper
- 3 cups cooked rice
Soak blackeyes by preferred method. Rinse and drain blackeyes thoroughly. Cook bacon in heavy saucepan until browned. Add onion, green pepper and garlic. Sauté until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. As an alternative, beans may be served over rice. Makes 4 to 6 servings.
Happy new year to you! Love to know what you'd like to see more of in 2018
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