So I decided to ring in 2013 with some Hoppin' Johns. Actually I made Hoppin' John's Cousin because I found a recipe in Cooking Light that still maintained the integrity of the tradition without the fat/calories. After running 7 miles this morning I just couldn't justify the extra calories just for prosperity.



I remember as a kid my Mom making black eyed peas and I remember thinking they were nasty. I don't totally remember how she cooked them but I remember them having a grainy texture. However, the recipe I made today was great. It had just the right amount of spice from the andouille sausage, it had great flavor from the spices and it was packed full of vegetables. I also love dishes that have a combination of protein and rice as it just tends to be a complete meal in a bowl. This recipe was a winner!

Now if you are unfamiliar with the tradition of black eyed peas on New Years let me share what I know. They are supposed to bring good luck and prosperity when eaten on New Years. Since they swell when they cook that is indicative of the prosperity for the year ahead. Plus it is thought that the peas are symbolic of pennies or coins. As for the good luck that supposedly came from the Civil War. The legend says that when Sherman's army came to the South they took all of the food except the black eyed peas, as they were only meant to be food for livestock, however it was this crop that allowed the Confederates to survive and hence provided good luck.

As for the New Years tradition it doesn't specify how the black eyed peas are to be eaten, however it is often traditional Southern cuisine to have the peas with ham, collar greens (because it is the color of money) and cornbread (the color of gold). However, one of the most common uses of black eyed peas is a dish called Hoppin' John's and it was a variation of this which I made tonight. This is a Southern dish which usually consists of rice, bacon and black eyed peas. It is also part of the prosperous New Years tradition and some people even take it a step further and add a coin to the pot or under the dinner bowls to enhance prosperity.

Now if you eat Hoppin' John the day after New Years, it is called Skippin Jenny and since it demonstrates enhanced frugality it brings about an even better chance of prosperity for the New Year. There is an additional tradition that says you should leave 3 peas on your plate to ensure that your New Year will be filled with luck, fortune and romance.



So the black eyed peas, if you buy them dried, should soak over night or at least 8 hours. I put mine in a bowl to soak yesterday. The reason we soak beans is to allow them to absorb the moisture and hence cook evenly. It also softens them, can keep them from splitting open and break down some of the components in beans which cause gas.



Next you saute onions, red bell pepper, green bell pepper, garlic and jalapeno in olive oil. This concoction smells great! Add cumin and paprika and stir into the sauteed vegetables, which also makes the house smell yummy! Add the beans, water, diced tomatoes, chicken broth, sausage and the rest of the spices and bring to a boil. Once the mixture has boiled, turn down the heat, cover and simmer for approximately 50 minutes or until the beans are soft. Cook a batch of rice and add to the mixture when it is done cooking.

• 1 cup dried black-eyed peas
• 2 teaspoons olive oil $
• 1 cup chopped onion
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced $
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 cups water, divided
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce (such as Tabasco) $
• 3 ounces andouille sausage, cut into 1/4-inch cubes
• 1 (14.5-ounce) can diced tomatoes, drained $
• 1 bay leaf
• 1 cup water
• 1/2 cup uncooked long-grain rice
• 1/4 cup thinly sliced green onions (optional)

Preparation

1. 1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.
2. 2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
3. 3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.

For once, I truly wouldn't change a thing about this recipe. It could easily be paired with white wine due to the spice or red wine due to the sausage. This is a cozy comfort food that is truly perfect for New Years or any other day of 2013...now show me the money!! Cheers and Happy New Year!!