Hoppin' John (Carolina peas and rice) (Southern USA, Soul Food)

The so-called Hoppin' John is a classic peas and rice dish from the South of the United States, with some regional variations from area to area. 

There is also a tradition involving this dish: if eaten on the New Year's Day, Hoppin' John is said to bring good luck throughout the year which begins. Furthermore, on the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny" and if consumed, it further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year that comes. :)

For another Soul food rice dish from the deep South, check out Charleston rice, also called red rice. It also combines the smoky flavor of bacon with rice in a wonderful example of comfort food.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Grapefruit guacamole (raw vegan).

Five years ago: Arroz Verde (Green cilantro rice) (Mexican).
Six years ago: Aztec hot chocolate.
Seven years ago: Rosemary, Gruyere cheese and potato bread.
Eight years ago: Tagliatelle with Gorgonzola and spinach sauce.

Ingredients:

• 300 g rice
• 100 g bacon slices
• 3 tablespoon cooking fat
• 300 g cooked black eyed peas
• a bunch of chopped green onions
• 1 green hot pepper
• 2 teaspoons vinegar
• salt and pepper to taste

Heat the fat in a large, heavy-bottomed cast iron pot. Add the bacon and cook until crispy. Remove it with a slotted spoon, leaving all the bacon fat in the pot. Add the chopped hot pepper and fry until softened. Add the rice and enough water to cover.

Cook until the rice is cooked through, adding a little more water if necessary. Add the black eyed peas and mix well. Remove from the heat and also mix in the vinegar, the bacon slices, loosely chopped, and the green onions. 

Taste and season with salt and pepper to taste. Transfer to serving bowls and dig in!