Hoppin’ John
Tiana puts food on her restaurant menu that can be enjoyed year-round.
But sometimes, dishes can make holidays extra special! This popular Southern dish is supposed to bring good luck if you eat it on New Year’s Day.
Ingredients
1/2 pounds dried black-eyed peas
4 cups water
1 tablespoon butter
1/2 pound baked ham, cubed
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1/4 teaspoon celery salt
1/4 teaspoon red pepper flakes
dash of pepper
1 cup water
1 cup long grain white rice
Directions
1. Rinse the black-eyed peas in a stainer, then put them in a large saucepan. Pour in 4 cups of water. Bring them to a boil and cook for 2 minutes. Then remove the pan from the heat and let the black-eyed peas sit for 1 hour.
2. Melt the butter in a large skillet at low heat. Add ham, onion, celery, cattors, garlic, celery salt, pepper flakes, and pepper. Cook until it heats through and the onion start to look clear (about 6 to 8 minutes).
3. Add the black-eyed peas and their liquid to the skillet and stir. Bring to a boil, and then lower the heat to a simmer. Cover the pan and cook until beans are tender, about 6 to 8 minutes.
4. Pour in 1 more cup of water and stir in the rice. Cover the skillet back up and simmer for about 20 minutes, or until the rice is cooked.
5. Drain off any extra liquid, give the Hoppin’ John a final stir, and serve.
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