Hoppin’ John
It’s a new year and I need all the luck I can get, 2020 left her mark and I want to make sure I am doing whatever I can to have as much positive energy around me as possible. In the South, it’s a given that serving black eyed peas and greens will send you into the new year with prosperity and luck, I am all in. Instead of serving the combination of beans and greens in one dish I am dividing them in to two different soups. I want to spread out the good luck goodness into the first year instead of just on the first day.
My favorite version of Hoppin’ John comes Alfalfa’s, a vegetarian restaurant in Lexington KY. While in college at the University of Kentucky it was located across the street from the College of Design building. Design school requires hours and hours of time spent at your design table so taking a break for a delicious bowl of beans and rice fueled me for those long nights. My classmates and I would eat at Alfalfa’s often, the staff was cool, the atmosphere welcoming and the food so comforting. This recipe is inspired by Alfalfa’s and another favorite in Louisville KY, Lynn’s Paradise Cafe. Lynn’s has closed but I will not forget how they upped the Hoppin John game by serving the beans with tomatoes and chilies and topped with green onions, cheese and sour cream. Yum!
This recipe represents so many great memories for me and one that I serve not just at the New Year but when I want a hearty and delicious meal for my family. It represents a time as a young woman, trying to find my way through the world and as a young Mom, sitting in a loud and colorful restaurant catching up with my college friends and their young children.
INGREDIENTS
3- 11 ounce packages Melissa’s Steamed Black Eyed Peas or 2- 15.08 ounce cans Black Eyed Peas
1-32 ounce chicken stock
1 tablespoon olive oil
1 large sweet onion, chopped
3 garlic cloves, minced
2-12 ounce can fire roasted tomato and green chilies
2 tablespoons Worcestershire sauce
2 tablespoons cumin
2 tablespoons oregano
2 tablespoons basil
2 tablespoons brown sugar
1 tablespoon hot sauce
1 teaspoon course ground pepper
1 teaspoon Kosher Salt
2 cups prepared brown rice
DIRECTIONS
In a large pot over medium heat add olive oil, onion and garlic, sauté over medium heat for 2 minutes until vegetables are tender. Add in beans and stock, heat though for 15 minuets.
Add in tomatoes, worcestershire sauce, cumin, oregano, basil, brown sugar, hot sauce, salt and pepper. Stir until combined and cook for an additional 30 minutes.
While beans are cooking prepare rice.
Ladle rice in the bottom on a bowl, top with beans, green onion and grated cheddar cheese.
To make the first meal of the new year more festive serve with your favorite cocktail, for me that would be an Old Fashioned. If you are feeding a crowd, make a pitcher of Red Wine Sangria, fill large wine glasses with ice and orange and apple slices and enjoy time around the table with your family.
