Southwestern Hoppin' John

It has long been a tradition in the south to start the new year with Hoppin' John. Eating it on New year's Day brings luck and prosperity. Here is a recipe with a slightly Arizona touch.



                                      Hoppin' John

1# dried black eyed peas, soaked overnight and rinsed.
1 tbl spoon olive oil
1 small ham hock (Six strips of bacon can be substituted)
1 small onion, diced
3 ribs celery, diced
1 tblspoon garlic, minced
1 green pepper, diced
1 Serrano chili, minced (If you like more heat, add a second Serrano, but be careful!)
1 qt. chicken stock
1 bay leaf
1 tsp. dried thyme
2 tsps. Old Bay or Creole seasoning
salt. black pepper to taste

1/2 cup diced prickly pear paddles (Can be found in Southwestern section of grocery store. Saute in 1 tblspoon butter and add to rice as it cooks)


In a heavy sauce pan, heat oil then sear ham hock. If you substitute bacon, no oil is needed. Cook bacon until done. Add diced onion, celery, peppers, and garlic. Saute for 4 minutes. Add chicken stock, soaked black eyed peas, bay leaf, thyme and Creole seasoning or Old Bay. bring to a boil, then reduced to simmer for 45 minutes, stirring occasionally to prevent sticking and adding liquid as needed. Peas should be nice and creamy. Season with salt and pepper.

Serve over cooked white rice.

Have a glorious and prosperous New Year. Party on, but don't drink and drive.