Savor the New Year

This is my family’s New Year’s Day frugal-feast! We are usually overly full from the Christmas non-stop eating and ready for a change in the menu. Although this is a filling stew, a little goes a long way. I’ll be eager to hear how you started your New Year.

Hoppin’ John: A Southern Tradition to Ring in the New Year

Serves 10

Prep Time: 1-hour and 5-minutes, plus overnight soaking

1 pound dried black-eyed peas 1 small smoked ham hock (about 1/2 pound)

2 Bay leaves

2 cloves garlic, minced

10 cups water

1/2 pound spicy Italian sausage or chorizo

1 cup white rice (not quick-cooking)

1 tsp. salt 1 cup sliced scallions (6-7)

1 large red bell pepper, diced

• In a large cooking pot, cover black-eyed peas with water to cover by 2-inches. Soak overnight. Drain well.

• In a large cooking pot, combine the drained black-eyed peas, ham hock, bay leaves, garlic and water. Bring to a boil, reduce to a high simmer, partially cover and cook until the peas are almost tender, about 45-minutes. *less cooking time if using fresh black-eyed peas

• While above ingredients are cooking, prick the sausage skin in several places with a fork. In a medium size skillet, add about 1/8” water and sausage and bring to a boil over medium-high heat. Cook the sausage until cooked through, about 10-minutes. Set aside and discard the cooking juices. When cooled, cut the sausage into 1/2-inch dice.

• Add the sausage, rice and salt to the pot, cover again and cook until the rice is tender, about 20- minutes. Stir in the scallions and bell pepper about 10 minutes before the rice is done. If desired, pull off any meat from the ham hocks and add to the pot. Discard the bay leaves.

• Serve with warm corn bread for a comforting Southern New Year’s tradition.

Connie’s Comments: Hoppin' John is a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt. Some people substitute ham hock, fatback, or country sausage for the conventional bacon; a few use green peppers or vinegar and spices.

In the southern United States, 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.

Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money.

Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. 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.

Hoppin’ John Variations:

There are several variations to this recipe. As long as you retain the basics (black-eyed peas, pork and rice) you may modify to your desired taste.

• Add 2 cans (14.5 ounces each) of drained diced tomatoes when you add the rice. Seasoned tomatoes, such as Mexican spiced, Italian herbs or roasted garlic offer a different flavor to this basic recipe (be sure to use diced tomatoes).

• Collard greens (shredded) and chopped onion may be substituted for the scallions and red pepper. Add 6-cups of shredded collard greens and 1 chopped yellow onion with the rice. Stir in 1-Tablespoon of lemon juice just before serving.