Hoppin' John - A Southern New Year's Tradition

Gorgeous bowl of New Years' Day Hoppin' Johns.  This hearty meal (or side) is thought to bring you good luck in the new year, here in the south.  This recipe is easy and makes for wonderful leftovers.

Hoppin' John

Ingredients-

• 4 Tbsp butter
• 1 onion, diced
• 1 red bell pepper, diced
• 2 celery ribs, diced
• 3-4 cloves of garlic, minced
• 16 oz of black-eyed peas
• 5 cups chicken stock
• 1 ham hock or 16 oz of bacon, chopped
• 1 tsp chili powder
• salt and pepper
• 2 Tbsp of white vinegar
• 1 pack fresh baby spinach
• Brown rice, cooked, to serve the Hoppin' Johns over

Steps-

1. Soak peas in water, overnight.
2. Preheat a dutch oven.
3. Melt butter on low heat.
4. Add onions, bell pepper, celery & garlic and sauté on low until soft, 5-10 minutes, stirring occasionally.
5. Add the peas, bacon, chili powder, salt & pepper.  Stir to mix.
6. Add 4 cups chicken stock, stir and simmer on low.
7. After an hour or so, add more chicken broth if necessary.
8. Continue to simmer on low 4-6 hours.
9. Just before serving add vinegar and stir in spinach.
10. Serve over rice (or better yet, leftover chicken bog, if you have some)

Pictured in this post-

• Small shamrock Fiestaware bowl
• 3.5 qt Le Creuset Dutch Oven or here
• 8 oz Ball Fruit Mason jars