HOPPIN' JOHN

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This recipe for the classic Southern stew that you're meant to eat on New Year's Day for good luck in the coming year comes from Kathleen Boone of Atmore, Alabama.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 10

1 strip bacon, cut crosswise into 1/4-inch pieces
1 small onion, diced
1 large celery stalk, diced
1/2 green bell pepper, ribs and seeds removed, diced
1/2 teaspoon dried thyme
1 can (14.5 ounces) reduced-sodium chicken broth
2 cans (15 ounces each) black-eyed peas, drained and rinsed
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper
4 cups cooked white rice

Steps:

  • In a large saucepan over medium heat, cook bacon until crisp, 3 to 5 minutes. Add onion, celery, bell pepper, and thyme; cook until onion is translucent, 3 to 5 minutes.
  • Add broth, peas, and 1 cup water. Bring to a boil; reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley; season with salt and pepper. Serve over rice.

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