Hoppin’ John  is eaten all throughout the Caribbean and coastal southern United States. It is a traditional New Years Day meal as it is thought to bring about good fortune and wealth. This belief came from the fact that only the wealthy could afford the hog jowls that were a main ingredient in the recipe. Modern versions substitute bacon, fatback or ham hocks for the jowls. Today, the New Years Day meal is more symbolic with some saying the black eyed peas represent coins. Well I don’t know about all the superstitions but my version with Cajun andouille sausage, instead of the bacon, taste great along side mustard greens and jalapeno cornbread. Hope it helps my hangover.

INGREDIENTS:

• 1 lb black eyed peas, rinsed & picked over
• 1 1/2 lbs andouille sausage (if you can get fresh it is so much better)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups water
• 2 tablespoons crushed red pepper
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 large bay leaf
• 6 cups cooked rice
• salt
• fresh ground black pepper

PREPARATION:

1. Put the peas in a large sauce pan and cover with water. Bring to a boil, remove from heat and allow to soak for one hour.

2. In a large pot, suaté the sausage, onion, peppers and garlic over medium heat until sausage is browned.

3. Drain peas and add to pot. Stir in 6 cups water. Add crushed red pepper, cumin, thyme, bay leaf, and about a tablespoon of salt and pepper each. Bring to a boil.

4. Reduce heat to medium low and simmer for 1 to 1 1/2 hours until peas are tender, adding small amounts of water if the mixture becomes too thick during the process. Add salt and pepper if necessary at the end. Serve over rice.

Serves 8 – 10

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