We all know that eating black-eyed peas brings luck on New Year’s Day. But instead of the same old same old, try something new with these delicious lucky peas from my department. Hoppin’ John, rice and black-eyed peas with pork, is a Southern tradition that I recently tried making myself with a recipe from Melissa’s produce.
Try it this year for yourself!
1 lb spicy sausage
1 large onion chopped
3 peeled garlic cloves minced
1 lb Melissa’s Blackeyed Peas
2 tsp crushed red pepper flakes
1 tsp fresh ground black pepper
2 tsp salt
4 cups beef broth (homemade or store bought)
2 Tbs butter
3 cups long grain rice
In a 5-quart Dutch oven, cook the sausage, onion and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look, about 10 minutes. Pour off excess fat.
In a large pot, add peas, enough water to cover, and red and black pepper. Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender, per package directions. Stir in 1 teaspoon of salt.
Meanwhile, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium low, and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Fluff the rice and transfer it to a deep serving bowl.
Pour the peas over the rice, mix well, and serve immediately.