I have loved black eyed peas since I was young. My mother made them all the time. Sometimes with cut onion slices and cornbread like she used to serve red beans also known as Pinto beans.
And is there any more healthy food on the planet? These days they bother you about fiber so much it almost seems you just can’t get enough. Well beans are going to solve that problem for you. Excellent source of fiber.
But really back to the taste, I am very happy with black eyed peas in particular. I found a great recipe for Hoppin’ John, which as you will see is just some fancied up black eyed peas. Have a look and of course this is an easy cooking recipe as well.
This was the year I fell in love with black eyed peas. (The food. Already loved the band.) They have a wonderful flavor, almost smoky, even without bacon or ham. Earlier this last summer we put them in a salad with feta and spinach. So so good.
The dish that black eyed peas are most famous for is Hoppin’ John. No idea where the name came from. And depending on where you are from you might not even call it that, but simply black eyed peas and rice. Hoppin’ John is one of those classic Southern dishes that come with as many versions, stories and flavors as there are cooks. At its core, however, Hoppin’ John is rice, black-eyed peas (or field peas), smoked pork, and onions. Black eyed peas are supposed to bring you luck if you eat them on New Year’s Day, and it is traditionally eaten with collard greens.
So, for this new year, I offer you a hot plate of Hoppin’ John. May we all enjoy its good luck. Happy New Year!