Happy New Year!! I hope everyone has a wonderful new year in 2012. To start off our new year, we got up early to meet family for brunch in Baltimore. We got home and basically relaxed all afternoon, then had a nice dinner. I fixed a pork roast and hoppin' John with rice. [As a side note, the name "hoppin' John" reminds me of my uncle whose nickname back when he was racing motorcycles was Jumping John.] For those not in the know, hoppin' John is a black-eyed pea dish traditionally served in the south on New Year's day to bring good luck in the new year. Bob asked me where the collard greens were, since they symbolize riches in the new year and that comment was met with groans from the girls. We had greens on Thanksgiving which my brother made, so I guess that'll have to do. I got this recipe last year from Parade magazine and pulled it out again since it seemed to be one everyone liked.
For those that desire a picture, here's one I took before everyone dug in tonight.
1 Tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15oz can black-eyed peas, rinsed and drained
1/4 c vegetable broth or water
1 tsp salt
1/2 tsp freshly ground black pepper
2 green onions, thinly sliced
1/4 c flat-leaf parsley, minced
shredded white cheddar
hot sauce (optional)
Heat olive oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic. Saute until onions are translucent, about 5 minutes. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.
Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired.