It’s a Southern tradition to eat Hopping John (Black-eyed Pea Stew) on New Year’s Day for good luck all year, and this year, I’m not taking any chances!
I started with Ree Drummonds recipe. Ree adds a ham hock and says that you can also add a can of diced tomatoes, or a few cups of torn-up Kale. I skipped the ham hock, but may try the tomatoes or kale the next time I make it. If you don’t like black-eyed peas, it’s also good with black beans – it’s a great, comforting dish perfect for a cold Winter’s Day!
4 Tbsp butter (or 2 Tbsp bacon drippings & 2 Tbsp olive oil) (Or just 4 Tbsp olive oil for a vegan version)
1 large yellow onion, diced
4 cloves garlic, minced
1 bell pepper, any color, diced
2 stalks celery, diced
3 14-oz cans black-eyed peas, drained and rinsed
1 quart chicken stock (or veggie stock for vegan)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Good pinch of red pepper flakes
2 tbsp. white wine vinegar
Heat butter or bacon drippings and oil in a cast iron skillet. Add, onions, bell pepper and celery. Saute for about 5 minutes, until onions are translucent. Add garlic and saute another 2-3 minutes.
Add black-eyed peas, chicken stock and seasonings. Don’t add the vinegar yet! Bring to a simmer, cover and let cook 30 minutes. Remove lid, stir and let cook another 15 minutes, stirring occasionally.
Add vinegar and stir. Check seasonings. Serve in a bowl over hot rice.