It’s a longstanding belief, at least around these parts, that eating black eyed peas on New Year’s Day is good luck for the coming year. So, every year I make my version of Hoppin’ John. It’s a bit of a nuisance, but so worth it.
Okie Hoppin’ John
2 packages wild rice, cooked as directed
1 package Kielbasa sausage, cut into chunks
12 ounces Velveeta cheese
1 small carton sour cream
1 can chicken broth, divided
1 can black olives, sliced or chopped
1 tablespoon butter or cooking oil
1 large sweet onion or 2 bunches green onions, chopped
8 cloves garlic, minced
1 can black eyed peas with jalapeños, including juice
1 can black eyed peas with bacon, including juice
6-10 drops hot sauce, optional
Cook rice according to directions. While rice is cooking, sauté onions and garlic in butter or cooking oil.
Mix remaining ingredients except chicken broth in a slow cooker, adding the onions and garlic when they are ready. Add rice after cooking. Add about 1/2 can of chicken broth so the sauce is slightly runny and let it all sit in slow cooker on medium for at least an hour before serving. If sauce thickens too much, add another splash of chicken broth.
Notes: For added heat, add jalapeños or extra hot pepper sauce. Dish is also delicious with cooked bacon crumbled in it.
This dish is a wonderful way to start the New Year. It’s a southern superstition that eating black eyed peas on New Year’s Day is good luck for the coming year. However, many people don’t particularly enjoy black eyed peas on their own. In this Hoppin’ John, even the pickiest eaters will usually gobble them up.
This recipe is from Family Holiday Favorites, only $2.99 on Amazon. The e-book contains 50 tried-and-true recipes gathered from several different families. The book is illustrated to maintain a festive appeal and has a linked table of contents for frustration-free navigation. Check it out here: http://www.amazon.com/dp/B005WDHL20