This is a traditional down-home Southern dish that is meant to be eaten
on New Year's Day-along with collard greens-to ensure good luck for the
rest of the year. It's made of black-eyed peas mixed with rice, and
besides being delicious and filling, it has the added benefit of
providing a great deal of protein.
It usually starts with dried black-eyed peas which cook down to a mushy
consistency that blends well with the rice, but canned peas are faster
and just as good, if a touch firmer. The red chili flakes are a
traditional touch, and if you use the larger amount, your Hoppin' John
will have a zesty bite.
Try serving with spinach, instead of collard greens, and a salad of
fresh tomatoes and sliced onions, dressed with olive oil and vinegar.
Serves 3 to 4
Drain the beans and put them in a large
saucepan. Add the remaining ingredients and stir.
Bring to boil over high heat, then cover
and reduce heat to medium-low.
Cook for 20 minutes, without stirring,
until the water has been absorbed and the rice is tender. Fluff with a
fork and serve.