Happy New Year!

Down in southern Hogsmead Village, we have a tradition of eating black-eyed peas on New years day to bring good fortune; some folks say greens on NYD bring prosperity. Last year I made this dish that combined the two and it was delicious.

Hoppin' John with a Twist

2 cups dried black-eyed peas
1 pound ham hocks (optional, to make this vegan I add 1 teaspoon chipotle for the smoke flavor)
1 large onion, chopped
1/2 teaspoon crushed red pepper flakes
5 cups water or chicken broth
2 cups uncooked long-grain white rice
10 oz. bag of frozen chopped greens (I like kale, but collards work too)
Salt and black pepper to taste

Preparing dried beans by sorting through them for mis-formed beans, pebbles & other debris. Place beans in a large soup pot, cover with cold water and bring just to a boil. Turn off the heat, leave covered for 1-2 hours. Drain and rinse.

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and red pepper. Add water or chicken broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the beans are tender.

Remove ham hock and cut meat into small pieces. Return meat and bone to pot. Stir in rice and greens, cover, and cook 20 to 25 minutes or until rice is tender and liquid is mostly absorbed. Remove from heat and season to taste with salt and pepper. Serve with your families favorite hot sauce (and maybe some cornbread if they've been good to you!)

Makes 8 servings.