Taste of the past Recipe
by Maxine Troxell
No one knows exactly why this dish is called Hoppin’ John. Legends sauggest that perhaps a street vendor named Hoppin’ John was selling rice and beans in Charleston.
It’s also unclear how Hoppin’ John became a New Year’s Tradition with symbolic meaning. The black-eyed peas represent coins and greens represents paper money for good luck and prosperity in the new year.
Skillet Hoppin’ John
Southern Black-Eyed Peas and Rice
Ingredients
2-3 strips uncooked bacon, chopped into bite-sized pieces
2 tbsp. butter, melted
1 large onion, diced
2 large garlic cloves, crushed
2 (15 oz.) cans black-eyed peas, drained & rinsed (option: cook dried beans ahead of time)
1 ¾ cups chicken broth
1 cup uncooked long-grain brown rice
1 tsp. salt
1/8 tsp. crushed red pepper
Rosemary to taste
Thyme to taste
Tabasco to top
Directions
Add chopped, uncooked bacon pieces to a sauté pan and cook until crispy.
Add butter to the pan, melt and add in the onion. Sauté until onion is soft, adding garlic for the last minute or so of cooking.
Stir in black-eyed peas, chicken broth, rice, salt, 1/8 tsp. crushed red pepper, thyme, and rosemary.
Bring mixture to a boil; cover and simmer 40- 45 minutes or until all the liquid is absorbed and rice is tender.
Let sit 10 minutes then fluff it all up with a fork and enjoy!
Top with a dash of tabasco or your favorite hot sauce and serve with collard greens or other green vegetables.
