Saturday, January 01, 2011

Hoppin' John

Caving to tradition this New Year's Day and making the southern favorite, Hoppin' John.

From what I can tell, the link between the dish and New Year's Day stems from Jewish tradition that was imported to the southern United States. It asserts that eating black eyed peas on January 1 ensures prosperity for the remainder of the year. With that said, call all your friends and family and beg them to spoon down lots of black eyed peas and maybe that's what we need to end this infernal recession.

Serve with cole slaw and cornbread.

2 Tbl canola or olive oil
1 cup chopped onions
1 clove garlic, minced
2 cups chopped tomatoes with 1/4 cup water
1/2 tsp dried basil
1/4 tsp dried thyme
3 cups cooked brown rice
2 cups cooked blackeyed peas

Heat oil in large skillet and saute onion and garlic. Add tomatoes and liquid and spices; simmer covered 5 minutes. Add rice and beans, pinch of sea salt and pepper. Cover and simmer for 15 minutes.

I once mistakenly used bulghur instead of rice and it was a damn fine mistake. That version we call Hoppin' Sully.