I’m a low-level fan of Hoppin’ John and the tradition of having black eyed peas on New Year’s Day. I’ve tried various recipes over the years and never really landed on one I loved, but this year I stumbled into an easy version that tastes really good, inspired partly by a recent NY Times recipe simplified to things I had in the pantry and fridge. I figured I’d write down the improvised recipe for posterity.
Ingredients
- 1 can black eyed peas, drained and rinsed
- ½ yellow onion, diced
- 1 Jalapeno pepper, diced
- 3 cloves garlic, chopped
- 4 scallions, chopped, reserve green parts for topping
- 1 slice ham, chopped, preferably smoked off the bone
- ⅔ cup brown rice
- 2 cups water
- 2 chicken bullion cubes
- 1 Tbs Cumin powder
- ½ Tbs red pepper flakes
- 1 Tbs Olive oil
- Ground black pepper
Directions
- Saute onions in olive oil for 4 minutes, stir frequently
- Add jalapeno for 3 minutes, add scallion, garlic and ham for 1 minute
- Add cumin and red pepper flakes for 1 minute, add rice and toast lightly, 1-2 minutes
- Add water and bullion cubes, return to boil, then simmer covered for at least 45 minutes
- Remove from heat, let sit 5-10 minutes
- Top with black pepper, scallion greens and serve
- Tastes great next day topped with fried egg