Black-eyed peas are traditionally served on New Year’s Day in the South symbolizing good luck and prosperity for the New Year. I grew up with Hoppin’ John being served on New Year’s, though I was not a fan as a child. Having come to my senses, here is my recipe for this healthy and rich (in both the culinary and cultural senses) dish:

Rinse and pick over 1 cup of dried black-eyed peas. Cover with 5 cups of water in a medium saucepan and bring to a rolling boil for 2 minutes. Turn the heat off and let peas soak for an hour.

Prepare 3 cups of cooked rice: Rinse 1 cup of dry rice, cover with scant 2 cups of water and bring to a boil. Add a pinch of salt. Cover and reduce heat to low (about 50 minutes for brown rice and 30 minutes for white rice). Turn off heat and let sit for 10 minutes more. I prefer brown whole grain rice for the flavor, texture, and nutritional benefits.

Sweat the following for 5-10 minutes over medium heat in about 2 Tbsp fat. I use 1 Tbsp bacon grease and 1 Tbsp olive or other vegetable oil:

1 chopped medium onion (about 1 cup)

1/2-1 cup chopped bell pepper – I use a mix of green, yellow, red

1 chopped chile pepper (jalapeno, serrano, cayenne)

1-2 cloves minced garlic

Once the vegetables are soft and shiny, but not browned, add the peas, 2 cups of water, a bay leaf, 1 tsp salt, and a generous dash each of black and cayenne pepper. Add a ham hock or fat back for extra flavor and porcine goodness if you desire.

Cover and simmer for 30 minutes.

Remove bay leaf (and pork fat if added) and stir in the 3 cups of rice.

Simmer until all liquid is absorbed.

Traditionally Hoppin’ John is served with collards or mustard greens. We will be enjoying ours alongside a ham steak with red-eye glaze and a green salade.

Bon appétit!

Wine pairing: Served on New Year’s Day, Champagne or sparkling wine would be an appropriate and delicious choice. Albarino, Sauvignon blanc, Chenin blanc, Chardonnay, or a dry rose would also be lovely. Cheers!

Creamy, decadent, comfort food:

Saute 1-2 finely minced shallots in 1/2 Tbsp each butter and olive oil over medium heat until fragrant and soft, about 2-3 minutes.

Add 1 cup Arborrio rice, stir to coat with the fat, and continue to cook for 1-2 minutes.

Add 1/4-1/2 cup dry white wine and stir until it evaporates.

Add 3-4 cups warm turkey stock, 1/2 cup at a time with constant stirring, waiting until each additional evaporates before adding the next. If your stock is highly concentrated, you can dilute it with water in the saucepan you use to keep it warm.

Add fresh chopped herbs (sage, thyme, parsley) and pepper towards the end of the stock additions. The rice should be tender and chewy, not crunchy or mushy, and should be bound by its creamy starches from all the stirring.

After all the stock has been absorbed (about 20-30 mintutes), add 1 cup grated Peccorino-Romano or Parmiggiano-Reggiano and stir to combine.

Serve warm.

Bon appétit!

Wine pairing: This dish would pair nicely with a wide range of whites and reds. I would choose a medium to full bodied white – Chardonnay, for example, can be either based on vinification methods, or a medium-bodied red. Any of the Bordeaux varietals – Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, or Petit Verdot (listed in general order of phenolic content) would be lovely, as would a Pinot noir.

Sautee one finely chopped shallot in 1 Tbsp each of olive oil and butter over medium heat until fragrant and soft but not browned.

Stir in 1-3 tsp finely chopped sage and thyme, a pinch of salt and pepper and continue sauteing for about a minute.

Add 2 Tbsp of dry white wine (recommended: Viognier or Chardonnay) and let reduce.

Stir in 1 cup of Arborio rice and let cook for 2 minutes, stirring a couple of times, until rice is opaque.

Add 2 more Tbsp of the wine and start stirring constantly. Once the wine has evaporated, start adding 2-3 cups of stock (chicken, turkey, or vegetable) or water 1/2 cup at a time, letting the liquid completely reduce before adding the next 1/2 cup. Stir constantly to release the starches from the rice to result in a creamy risotto.

Add 1/2-1 cup butternut squash or pumpkin puree. Stir in thoroughly and let heat through over medium-low heat.

Stir in 1/4-1/2 cup of grated Parmiginano-Reggiano until combined.

Season to taste with salt, pepper, and some freshly-grated nutmeg.

Serve with a green salade.

Bon appétit!

Wine pairing: Viognier or Chardonnay are recommended for use in the dish and would pair beautifully. Beaujolais would also be a good choice.