As a family we celebrate many holidays such as Passover, Thanksgiving, Christmas and the like, but we don’t have too many New Year traditions.  As you know, Nana is always looking for an excuse to try a new recipe, especially if it involves something we grow in our garden.  She had the opportunity to make Hoppin’ John for the first time this year, and it was a hit.  We finally got her to write down the recipe so that y’all can enjoy this recipe with your families.  Enjoy sharing with friends and family even if it is not at the beginning of the new year.  If you want to enjoy your black-eyed peas throughout the year, checkout how Nana seasons her black-eyed peas before canning.

Ingredients

• 6 slices bacon
• 1 cup chopped onion
• ½ cup chopped red bell pepper
• 2 teaspoons fresh basil
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 tablespoon chopped garlic
• 4 cups frozen black-eyed peas
• 8 cups chicken broth
• 2 tablespoons oil
• 1 ½ cups long grain rice, uncooked

Instructions

• Cut bacon into small pieces. Sauté in a large cast iron skillet until crisp. Remove to a paper towel to drain. Reserve 2 tablespoons of bacon drippings in skillet.
• In drippings sauté onion, bell pepper, basil, pepper flakes, and salt until onions are soft. Add garlic and sauté another minute.
• Return bacon to onions and peppers. Add peas and broth. Simmer until peas are tender. Drain the peas reserving liquid. Add one cup of liquid back into peas. Set aside and keep warm.
• Add 2 tablespoons oil to a large saucepan. Add rice and sauté until golden. Add 3 cups reserved broth to rice. Bring to a boil reduce heat, cover, and simmer for 15 to 18 minutes until tender. Fluff with a fork.
• Add rice to black eyed peas. Add remaining broth until you obtain the consistency you like.