Tradition has it that if we eatblack-eyed peas on New Year's Day,
we're sure to have a prosperous future.
Did you have yours today?
With a tradition like that, I'm not
taking any chances!
I took my inspiration from the current issue
of SOUTHERN LIVING MAGAZINE
and made "Hoppin' John" (p. 124)
Makes 3 cups
Saute 1 cup diced sweet onion in 2T. bacon drippings in a large skillet over medium-high heat 5 minutes or until golden. Stir in 1 (8.5-oz.) package ready-to-serve jasmine rice and 2 cups cooked and drained black-eyed peas; cook, stirring gently, 5 minutes or until thoroughly heated. Add salt and pepper to taste.
There you have it.
A simple, quick and one pan main dish.
I added a green salad and bruschetta.
Current issue, January 2011
This week I'm linking with Not So Homemade
5 comments:
Yesterday I had to go to two grocery stores to find blackeye peas! Looks like everyone else is hopeing for a prosperous year. I hope 2011 is a wonderful year for you.
xo,
Sherry
No, I didn't. I was too busy painting to cook.
Happy New Year!
I am making black eyed- peas today ( I am day late!). I don't typically make them but, this year, I did not want to take any chances.
Your recipe looks really good. I know that I would enjoy this dish.
Happy New Year!
Velva
We got up early yesterday and put ours on in the pressure cooker.....using the Christmas ham bone! That was some good eating......and better YET! We have leftoevers for today!!! I wanted to make Hoppin' John but LD nixed that idea....but I could make it tomorrow and use up what is LEFT of the peas!! Thanks for the recipe!
Our tradition is to make pretzels!
xo Cathy
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