Long considered the staple of new year’s luck in the South, Hoppin’ John is always eaten on January 1st to ensure prosperity. It’s made with black eyed peas and rice, sometimes a ham hock and sometimes giblets. My recipe is simple in that it’s a one-pot meal…it goes from stovetop to table effortlessly, with little cleanup. Perfect. Just follow the cooking instructions on the box of rice and you’re good to go. Pass it with freshly shredded cheddar cheese (for melting on top) and Texas Pete’s Pepper Sauce…and the strongest bloody mary’s you can make! As your New Year's Eve hangover starts to fade and 2022 comes into focus, get ready…the best is yet to come! :)
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1 - 16 ounce can black eyed peas, drained
1 - 6 ounce box Long Grain and Wild Rice - not quick cooking (I use Uncle Ben's)
Hot Sauce (I use both Crystal and Texas Pete Pepper Sauce)
butter
cheddar cheese, freshly shredded
Follow the directions on the back of the rice box--that's all. As you're putting the rice and seasoning packet into the water: add 1 tablespoon butter, as much Crystal hot sauce as you'd like (I do 10 shakes of the bottle...lol) and the can of black eyed peas. Stir, then cover and heat as directed (my rice box says 20 min).
Remove from heat and let rest for 5 minutes. Bring pot to the table. Spoon into bowls, passing shredded cheddar cheese and Texas Pete Pepper Sauce on the side.
Now sit back and wait for your good luck to arrive...
