Southwest Hoppin' John

Prosperity in the new year requires some planning as well as luck. In the South, we eat Hoppin' John on New Year's Day for luck. I enjoy a Tucson Southwest version - a little more kick for the New Year. This recipe is quick and easy.



                                                Southwest Hoppin' John


1 ham hock (You can substitute 8 slices chopped bacon or 1 cup diced leftover ham from the holidays)
1 tbl spoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup red or green pepper
1 Serrano pepper, seeded, minced
4 cloves garlic, minced
1# black-eye peas, soaked for a few hours
1 qt. chicken stock
2 bay leaves
1/4 tsp Old Bay Seasoning
1 tsp dried thyme
2-3 shakes hot sauce
salt/black pepper to taste

3-4 cups white rice to serve it over.


Heat a sauté pan over medium-high heat. Add olive oil. Sear ham hock or diced ham on all sides. (If using bacon, don't add olive oil.) Add onion, celery, peppers, garlic and sauté 4 minutes. Add black-eye peas, bay leaves, Old Bay, thyme, and chicken stock. Bring to a boil: then reduce heat and simmer 45-50 minutes until peas are very done. Stir occasionally. Salt and black pepper to taste. Add hot sauce to taste.

Serve over warm white rice.

Happy New Year and good luck!