So Many Dishes

Although I grew up in a Pennsylvania Dutch family where New Year’s dinner was pork and sauerkraut—plus, when my grandmother hosted, stuffed pig stomach, I have come to love Hoppin John to celebrate the holiday. That’s what we’ve done most of the years since my parents passed, maybe also cooking some kielbasa, since that was tradition in Ken’s family.

We had planned to make Hoppin John for the holiday again this year, but that turned out to be in the few days between my hospital stays. I wasn’t in any condition to cook, even if Ken had let me anywhere near the kitchen. All plans went out the window. I can’t remember what Ken cooked, and neither can he.

We’re still in recovery mode, especially where cooking is concerned. Ken has let me help him the last few days, but he’s still in charge of the kitchen. I really want to cook, but I realize that my energy level is still pretty low, plus I’m still dealing with back pain. It doesn’t help that, as my cardiologist pointed out Friday, I’m anemic. This is turning into a real test of my patience.

Ken suggested that, since we had everything we needed, that we make Hoppin John for Friday evening’s dinner. My recipe is kind of a cheater’s version: I use canned black-eyed peas, so it’s very quick. Ken chopped and I sautéed. The dish was actually finished early; we turned the heat off and let it sit on the hot burner for an extra 10 minutes while we enjoyed a pre-dinner bourbon—my first in a while, and a big boost to my spirits 😄

My recipe is based on the one in Pilaf, Risotto, and Other Ways with Rice by Sada Fretz. I’ve had this cookbook for 30 years, and although I don’t cook from it frequently, it contains the best version of the Cuban take on arroz con pollo.

I’m going to have to get myself back into blogging mode. I realized, after I decided to post this recipe, that I hadn’t taken any pictures. I promise to correct that with the next recipe.

Hoppin’ John

• 3 slices thick-cut bacon, diced (the original recipe says 1/4 pound)
• 1/2 medium onion, chopped
• 1 (14 oz.) can black-eyed peas, drained and rinsed
• 1/4 teaspoon hot red pepper flakes
• 1/2 teaspoon dried thyme
• 1 cup long-grain white rice
• 2 cups water
• Salt to taste

Heat a skillet over medium heat. Add the bacon pieces and cook to brown lightly. Add the chopped onion and sauté until soft and translucent.

Add the rice and stir, coating the grains in the bacon fat. Cook one minute, then add the water, seasonings, and drained peas. Mix thoroughly and bring to a boil. Cover and reduce heat, and simmer for 20 minutes, until rice is cooked. Remove from heat and let sit, covered, for an additional 10 minutes. Makes 4 servings.

I don’t always add the red pepper flakes, but even if I do, we love to add hot sauce at the table. Right now, we have a bottle of Fat Cat Papaya Péquin Passion sauce that we’re enjoying. It’s not very spicy, but really tasty.

So, although it’s more than halfway through January, Happy New Year, and happy eating!