This is a traditional Southern feast on New Year’s Day. It’s a wonderful blend of rice, black-eyed peas, and ham that will make you happy all year.

1 1/2 cups dried black-eyed peas
6 strips salt pork or bacon, diced
1 medium onion, chopped
2 cups cooked rice

Salt and pepper to taste
Dash of hot sauce
1/2 cup minced green onions, including tops

Rinse peas and pick them over. Cover with cold water; add 1 tablespoon salt and let stand overnight.

Drain peas, discarding water, and place in a 6 to 8-quart stockpot. In a 10-inch cast iron skillet, saute salt pork or bacon until crisp; add it to the peas, reserving the drippings.

Add onion, a little salt and 2 cups water. Bring just to a boil, lower heat, and simmer until peas are tender, about 20 minutes. A small amount of the cooking liquid should remain; if liquid is absorbed too quickly, add fresh water by1/4 cups.
When peas are tender, add cooked rice to pot. Stir in 2 tablespoons of the reserved bacon drippings, salt, pepper and hot sauce to taste. Cover and simmer about 15 minutes longer so flavors combine and rice absorbed some of the remaining cooking liquid.
To serve, garnish with green onions.

Makes 6-7 servings.

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If you like this recipe, I think you’ll really enjoy this cookbook:

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1 Comment so far »

  1. Fred O. said

    March 10 2009 @ 8:43 am

    It has always been a tradition in our Family to make sure we have penty of Hoppin Johns on New Years,As the story goes you will have a year of “Bad Luck”if you don’t have at least a spoon full.I will have to admit, for myself there is no problem putting away a plate full plus the cornbread,its something we enjoy eating more than once a year.

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