Hoppin' John, also known as Carolina Peas and Rice, is a dish served in southern United States. Throughout the coastal South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls.
On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny" and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year. And besides all of that... it tastes pretty darn good!
- 3 slices of bacon, cooked crisp and crumbled
- 1 clove of garlic, chopped small
- 1/2 cup onion, chopped small
- 1/2 cup celery, chopped small
- 1 cup water
- 1 cup chicken broth
- 1 cup brown rice (or package of Uncle Ben's brown rice)
- 2, 15 oz. cans Black Eye Peas, drained and rinsed
- 1 cup ham, diced
- 1/2 tsp. Adobo seasoning (optional - but I recommend it) :)
- 1 1/2 tsp. fresh thyme
In a large skillet, cook bacon over medium high heat. Cook until crisp and remove to the plate. Saute' garlic, onion, and celery in the bacon grease for about 3 minutes. Add the water, chicken broth, and rice, stirring occasionally for a few minutes (until rice just starts to absorb water). Add black eye peas, ham, and Adobo seasoning. Simmer for about 5 minutes. Top with crumbled bacon pieces and fresh thyme. Enjoy, and best of luck to you in the New Year!
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