Hoppin’ John
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6
slices
Bacon
1
chopped
Onions
2
cans
Cowpeas (Blackeyes)
2
cups
Rice, White
4
cups
Water
2
tsp
Salt
1
tsp
Black Pepper
Cook the rice according to package directions. Set aside. Cut the bacon into 1 inch pieces and cook in large pot on stove until browned and crispy. Drain off extra fat. Add the onion and saute until tender. Add the black-eyed peas and stir in the rice. Season with salt and pepper. Cut the heat to low. Cover pot. Let it steam for at least another half hour. Add a little water if the mixture gets dry as it warms on the stove until time to serve. Serves 10-12.
On New Year’s Day, Hoppin John is eaten in the stateliest of Southern houses and the humbelest of cabins to bring good luck all year. Serve with turnip greens or collards greens (for money) and ham.