Tradition says that if you serve black-eyed peas on the first day of the year, it will bring you good fortune all year long. A big batch of Hoppin John will hopefully bring fortune to each of us as well. I can not guarantee fortune but I do know this recipe will certainly bring warmth to your kitchen and your belly.
Happy (almost) New Year! No fancy post here. No recap of 2012; we love all our recipes *smile* Just genuine gratitude. We wanted to take a moment to say we have enjoyed spending the year together in this virtual world. As we begin the journey into a new year, we wanted to wish each and every one of you a year filled with love, joy, and prosperity. This week at The Back Burner we will be sharing black-eyed pea recipes, and Hoppin’ John just happens to be one of our favorites. We even enjoy it throughout the year.
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 3 garlic cloves, minced
- 1 tablespoon Zatarain’s creole seasoning (http://www.zatarains.com/products/spices-and-extracts/creole-seasoning.aspx)
- 1 pound collard greens, stems removed, washed, dried and sliced thinly
- 1/2 red pepper, small dice
- 1/2 pound bacon, minced
- 1 12 ounce package frozen black-eyed peas
- 1 1/2 cups long grain brown rice
- 3 cups chicken stock
- 5 green onions, finely minced
- In a large dutch oven, heat the olive oil over low heat.
- Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
- Add the bacon and cook, stirring often to prevent sticking, for 5 minutes.
- Add the red pepper and cook, for 3 minutes.
- Add the garlic, stir and cook for 1 minute.
- Add the collard greens and the Zatarain’s seasoning, stirring, until the greens are wilted, about 3 minutes. Remove the greens and put into a bowl. Set aside.
- Add the rice to the dutch oven, stir and cook for 1 minute.
- Add the chicken stock, bring to a simmer. Reduce the heat to low and cook, covered until the rice is slightly tender and the liquid is almost absorbed, about 30 – 40 minutes.
- Stir in the greens and black-eyed peas, and cook over low heat for 15 minutes. Stirring often to prevent sticking.
- Garnish with the green onions.