Favorite New Year Recipes—Hoppin’ John and Black-eyed Pea Salad

True or not, the Southern belief of eating black-eyed peas on New Year’s day has a charm that goes beyond the good luck it supposedly brings.  Peas are rice are chock-full of healthy, fiber-rich and complex carbohydrate goodness and taste, and when you put in ham hock and herbs, the flavors are just perfect for welcoming the New Year.

Hoppin’ John

This healthy, heartwarming soup will comfort your heart come New Year morning with its delicious peas flavored with ham hock, thickened with rice and creamed up with cheese.

Prep time: 15 minutes

Cook time: 2 hours

Yield: 12 servings

Ingredients:

• 3 cups dry black-eyed peas
• 2 lbs. ham hocks
• 1 large onion, chopped
• 1 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 8 cups water
• 3 cups long-grain white rice
• 2 cups shredded smoked Cheddar cheese
 

Directions:

• In a large pan, put the peas, ham hock, onion, red pepper flakes, salt and pepper.  Pour in water enough to cover and bring to a boil over high heat.  Reduce heat to medium-low and simmer for about 1 ½ to 2 hours.
• Remove ham hock and cut the meat into pieces.  Return chopped meat into the pot and stir in the rice.  Cover the pot and cook for about 20 to 25 minutes or until the rice is tender.  Season with salt and pepper.  Sprinkle shredded cheese on top and serve hot.
 

Black-eyed Pea Salad

Open the New Year with delicious and healthy meals such as this bean salad.  The rainbow of colors, assortment of herbs and variety of textures of this hearty salad will liven up your New Year dinner table. 

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 20 servings

Ingredients:

• 2 (15.5-ounce) cans black-eyed peas, rinsed and drained
• 2 medium tomatoes, chopped
• 1 cup chopped green pepper
• ½ cup chopped red onion
• 4 green onions, sliced
• 1 garlic clove, minced
• 1 cup Italian salad dressing
• ¼ cup sour cream
• ¼ cup minced fresh parsley
• Tortilla chips
 

Directions:

• In a bowl, combine the peas, chopped tomatoes, green pepper, red onion, green onions and minced garlic and set aside.
• In another bowl, mix together salad dressing, sour cream and parsley.  Add to the pea mixture and toss to coat. 
• Refrigerate for at least 4 hours.  Serve with tortilla chips.