Then oddly enough I was at the supermarket with my mom to buy lentils as part of our New Years Eve dinner when this random woman said we shouldn’t eat small beans/peas on NYE because it will only bring you a little bit of money… we should be eating big beans. I think she was probably a little nuts… but whatever. I took all this bean and luck/money talk as a sign and decided to make me some hoppin’ john.
I didn’t follow one recipe in particular but looked at a few on Epicurious and combined a few recipes that worked with what I had in my cupboards.
Turns out I LOVE Hoppin’ John! Seriously. I’ve been standing over the stove eating leftovers for the better part of the evening. I’m grossing myself out. But I’m newly obsessed with this stuff.
Oh! And sorry about the lack of updates… the holidays and vacation will do that to you. Expect lots of entries including my Christmas dinner coming soon…
HOPPIN’ JOHN
(measurements are all precise… I’m from the school of throwin’ it in)
1/2 lb dried black eyed peas
Bacon fat
1 celery rib finely chopped
1 small onion
1 garlic clove, minced
A couple sprinkles of crushed red pepper flakes
Salt and pepper to taste
2 slices of baconWater
1 cup rice
Soak beans overnight or do a day-of quick soak. Drain beans.
Heat heavy pot over medium-high heat (I used a Le Creuset) with bacon fat. Sautee onion, celery, garlic and red pepper flakes for a minute or two.
Add the beans to the pot along with the bacon strips (chopped) and about 2-3 cups of water. Bring to a boil and allow to simmer until beans are tender.
In a separate pot add your rice along with about half the contents of the pot with the beans (beans and liquid) about another cup and a bit of water and salt and pepper. Bring this mixture to a boi, reduce heat and simmer until the rice is cooked.
Meanwhile let the remainder of the bean mixture cook further. Add salt at this point too.
Serve the rice mixture topped with the bean mixture and some of the beans pot liquor.
