In the South, folks eat Hoppin' John on New Year's Day in hopes it will bring luck and good fortune. Your brain will hit the jackpot with folate-rich black-eyed peas as you enjoy this tasty Southern tradition!
For a vegetarian dish, omit the bacon + cook the onions, peppers, and garlic in 2T olive oil instead.
- 5 slices smoky bacon, chopped in small pieces
- 1 small onion, chopped
- 1 small red pepper, chopped into 1/4 inch squares
- 2 cloves garlic, chopped finely
- 2 cups cooked brown rice
- 1 15 ounce can black-eyed peas, drained and rinsed
- 1/2 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
- salt, pepper, and cayenne to taste
- Put bacon in medium-sized saucepan and cook until crispy over medium heat.
- Add onion, pepper, and garlic and cook about 3-5 minutes, until vegetables are soft but still vibrant.
- Add rice, black-eyed peas, dry mustard, and Worcestershire sauce. Cook for 5 minutes, stirring to combine.
- Taste and add salt, pepper, and cayenne to taste. Stir and cook another 10 minutes.
- Remove from heat and serve immediately.