On New Years day there is a traditional meal that is eaten in the South. It consists of black eyed peas, collard greens, pork and cornbread. The peas represent wealth, the collards represent good fortune, the pork is prosperity and the cornbread represents gold. Now you can have them made all individual, or as I do, combine them all and make a tasty Southern Hoppin’ John. Not only is it a great one dish meal, but it combines all of the things you should eat on new years in one taste dish.
- 2 cups of dry black eyed peas
- 1 pound thick-cut bacon sliced into 1” pieces
- 3 links of smoked sausage
- 4 green onions
- 1 cup diced carrots
- 8 cups ham stock (chicken stock works too)
- 1 tablespoon smoked paprika
- 1 tablespoon basil
- 1 teaspoon garlic powder
- 2 cups long-grain rice
- 3 cups collard leaves stemmed/cut/cleaned
- salt and pepper to taste
Instructions
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Soak the black eyed peas overnight.
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In a large stock pot cook the bacon over medium-low heat till browned and crisp.
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Remove the bacon and set aside. Drain off about ½ of the fat and then turn the heat down to low.
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Now add the onions and carrots and cook for 3-4 minutes.
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Now add chicken stock, black eyed peas, seasonings and cook for 50-60 minutes over low to medium heat or until the peas are soft and tender.
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Now add in the rice and collards, cover and cook over low heat for another 25-30 minutes or until the rice is cooked and the liquid is absorbed.
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Serve with hot sauce, apple cider vinegar or pepper flakes.
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