Thursday, December 31, 2009

Hoppin John by Elizabeth Eastmond

Yeah!!! my first "guest" post. If you want to share you recipes with me (us) than please email me, I would love to have your family favorite :)

For a time we lived in the south--Arlington, Texas--to be exact. Every region of the country has their food traditions and one famous one for that area is serving a dish called "Hoppin' John" for New Year's Eve. Basically it's a combination of black-eyed peas, brown rice, sausage and bacon all simmered together. I got the recipe from my cross-the-street-neighbor, Margaret Hall, who brought some over one New Year's Day. "Oh, you have to try it!" she said. "It brings good luck to the new year." I ate it, and was hooked. As for good luck? Well, that was the year one of my children was born--a baby a sure sign of good luck if I ever saw one.

Happy New Year and Enjoy!
Elizabeth Eastmond

Hoppin' John
Prepare separately:
1 cup brown rice (when cooked yield is 3 cups)
1 pound Jimmy Dean's Sage sausage, browned and drained
1 pound bacon, chopped and cooked
1 onion, chopped
1 bunch celery, chopped
3 16-oz. cans black-eyed peas, drained and rinsed
a few drops of Tobasco sauce, to taste
salt and pepper (check first, as the bacon can add enough salt)

Add all to a crock pot. It is ready when hot (2-3 hours). You can also do this stovetop, adding chicken broth as necessary to keep it moist. I've also heard it can be made with white rice, or spicy-hot sausage, although I've never tried that.

We like serving it with freshly baked tortillas, or gritty corn chips for scooping. It's always better the next day too, so enjoy it on New Year's Day while you take down the Christmas tree.

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