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 all of us. I can not guarantee fortune but I can guarantee that 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.
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats and then we can pull a chair up to your virtual table!
*serves 6 – 8
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 them 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.