Here is some good luck food for the New Year!
Classic Hoppin’ John
Active Time: 25 mins
Total Time: 1 hrs 30 mins
Yield: 6 serves
Ingredients:
6 thick-cut bacon slices, chopped
4 celery stalks, sliced (about 1 1/2 cups)
1 medium-sized yellow onion, chopped (about 1 1/2 cups)
1 small green bell pepper, finely chopped (about 1 cup)
3 garlic cloves, chopped (about 1 Tbsp.)
1 teaspoon chopped fresh thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoon kosher salt, divided
8 cups lower-sodium chicken broth
4 cups fresh or frozen black-eyed peas
2 tablespoons olive oil
1 1/2 cups uncooked Carolina Gold rice
Fresh scallions, sliced
Directions:
Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.
Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender about 40 minutes.
Drain pea mixture, reserving cooking liquid. Return the pea mixture and 1 cup of the cooking liquid to the Dutch oven. Cover to keep warm; set aside.
Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and the remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.
Fluff rice with a fork, and gently stir into pea mixture in Dutch oven.
Stir in the remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
Recipe courtesy of Southern Living.