Hoppin' John: Southern Stewed Black-Eyed Peas and Rice
Black-eyed peas are a New Year’s Day tradition in New Orleans. The beans look like coins after cooking, meant to bring about prosperity in the coming year. Some Creole enthusiasts recommend eating exactly 365 peas, one for each day of the year. Or, they’ll hide a clean penny in the pot. Whoever finds the penny is said to find good luck in the new year. However you choose to enjoy, make a big batch of these for a healthy, happy year!
1cupsraw black-eyed peas (8 ounces)or about 2 cups cooked, rinsed
3cupswater
115-ounce can diced tomatoes
Instructions
To cook the rice: Combine the rice and 2 cups of water in a small pot. Cover, bring to a boil over high heat. Reduce to low and simmer until tender, 20-25 minutes. Turn the heat off and keep covered. Before serving, fluff with a fork.
To make the Hoppin’ John Black-Eyed Peas: In a medium pot, combine the onion, celery, green bell pepper, smoked paprika, red chili flake, and ½ cup of the water. Cover and sweat over medium heat until onion is soft and paprika is aromatic, about 10 minutes. Add the garlic and cook for another 2 minutes, until soft. Add the black-eyed peas and water. Cover and simmer until peas are tender, about 1 hour. Add the tomatoes, cover, and cook 5 more minutes, until the flavors come together.
Taste to check seasoning. Enjoy!
Enjoy over rice, cornbread, or simply dive in with a spoon.