Happy New Year!! It is gray and chilly today, even here in San Diego, and it is an absolutely perfect day to be cozy and lazy together at home. Southern tradition dictates that you simply must eat black eyed peas on New Year’s in order to have good luck and prosperity in the coming year.
“Hoppin’ John” is a simple dish. And although it could be dressed up with bacon and/or Southern greens, I found the homeyness comforting after a night of rich food, like baked brie and short ribs, and alcohol. (Luckily I was the designated driver and escaped a new year’s hangover.)
Traditional Black Eye Pea Hoppin’ John Recipe
- cooked brown rice
- cooked black eye peas (about 2 cups)
- 1 Tablespoon olive oil
- 1 small onion
- 2 ribs of celery
- 1-2 cloves of garlic
- salt, pepper, cumin and cayenne to taste
- 2 cups of chicken or vegetable broth
Sauté the onion and celery in olive oil. When soft, add the garlic and spices and sauté another 1 minute. Add the cooked peas and broth. Simmer for 10 minutes. Serve over rice.
This is a baby friendly dish. Obviously defer to your own child’s needs, but try from 9 months on.