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Hoppin' John

Oxmoor House
Yield Serves 4 to 6
This traditional good-luck stew is popular in the South. Eating it on New Year's Day promises a prosperous and healthy New Year.


  • 1 cup dried black-eyed peas
  • 10 cups water, divided
  • 6 slices bacon, coarsley chopped
  • 3/4 cup onion, chopped
  • 1 stalk celery, chopped
  • 3/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 cup long-cooking rice, uncooked

How to Make It

  1. Rinse peas and place in a large saucepan with 6 cups water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat, cover and let stand one hour. Drain and rinse.

  2. In same pan, cook bacon until crisp. Drain off drippings, reserving 3 tablespoons in pan. Add peas, remaining water, onion, celery, cayenne peper and salt. Bring to a boil, cover and reduce heat. Simmer 30 minutes.

  3. Add rice; cover and simmer 20 more minutes or until peas and rice are tender.

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