Food

Hoppin’ John {and a new year}

 


Happy New Year!!

In the South it’s tradition to eat black eyed peas on New Year’s Day for good luck in the coming year.
You could also eat collards, chitterlings, throw salt over your shoulders or make sure a man is the first person to cross your threshold, AND that there are no dirty clothes in the house.

I know, that’s a lot and more than a little too much. Man can really get carried away with tradition and superstition and the notion of luck.

But back to the black eyed peas. They were all over the grocery stores, on display in prominent position.

This reminded, and inspired to whip something up. I call it hoppin john, although it does stray from the traditional version. But it makes a hearty dish. Eat it a la carte. Serve it as a side or over some rice for a complete meal.

Meanwhile, I’m thinking about what goals I have for 2014. I’m talking about tangible, achievable, accomplishments with a deadline. Not resolutions, those go the way of to-do lists, written with the best intention but misplaced before completed and then forgotten.

This year, it’s about goal setting and taking steady, consistent action until they are reached.

Since all real goals must be written down (because it’s only a wish until you write it down).

Here is one of mine:

1. Stay Bloggin. I will write on a regular basis. I will manage my time wisely and plan accordingly so that I don’t let life’s distractions deter me.

What are your goals for 2014?


Hoppin' John
Print
Ingredients
  • 4 cups Black Eyed Peas (frozen or canned)
  • ½ cup diced Red Bell Pepper
  • ½ cup diced Green Bell Pepper
  • 1 cup diced Yellow Onion
  • 1 cup diced Chicken Sausage
  • 1 cup broth
  • 1 cup water
  • ½ cup tomato sauce
  • 1 14.5 oz can of Fire Roasted Diced Tomatoes
  • Garlic Powder
  • Salt
  • Black Pepper
  • Red Pepper Flakes
  • Tobasco
  • tsp Olive Oil
Instructions
  1. Dice your veggies and sausage and set aside. Also, get your peas ready. I've used frozen peas and they need to be rinsed in room temperature water to defrost. Canned peas just need to be rinsed. If you prefer dry peas, they should work too if you follow the soaking instructions on the bag. I just don't have the patience for those.
  2. Heat a LARGE skillet and put olive oil in the bottom. Once it's heated add your onion, peppers and sausage. Saute until your onions are translucent.
  3. Add broth and turn the heat down to a simmer. The broth will loosen any flavor bits that have started to stick to the bottom of the pan.
  4. Now add in your black eyed peas and the water. Stir and let simmer.
  5. Add the remaining wet ingredients: water, tomatoes and tomato sauce.
  6. Season the mix with the spices: salt, pepper, garlic powder, red pepper flakes and tobasco. Taste as you go here. Use as much or as little as is needed for your desired result.
  7. Let it simmer for 8-10 minutes so that the flavors can combine and then serve solo or over white rice.
  8. Enjoy!

 

Leave a Reply

Your email address will not be published.

Rate this recipe: