Eating Hoppin’ John with blackeyed peas is a Southern New Year’s tradition to bring good luck and, with the addition of greens, which represent money, prosperity in the new year.  Some suggest that the origin of this “good luck” tradition dates back to the Civil War, when Union troops, especially in areas targeted by General Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they couldn’t carry away. At that time, Northerners considered “field peas” and field corn suitable only for animal fodder, and didn’t steal or destroy these humble foods.

I enjoy changing it up, but every new year is ushered in with a slightly different version of Hoppin’ John. This year it was a perfectly soft poached egg on a bed of crispy kale and Hoppin’ John popping with vibrant red pepper, sweet corn, and a dash of heat.  Posting a Hoppin’ John recipe as my first recipe of  2012 seemed like an excellent idea; not only are blackeyed peas inexpensive, fitting right in with a recession budget and inflated credit card bills from holiday shopping, but they also fit right in with any good intentions you may have to eat healthier in 2012.  Did you know that  black eyed peas are really beans not peas and beans, whether dried or canned, are packed full of protein, fiber, vitamins, minerals and other nutrients.  (If you’d like more specific information on the health benefits of beans and legumes visit the American Journal of Clinical Nutrition.)

Plus, January is an exciting month for NFL football fans, especially if the team you rally behind has made it to the playoffs.  We happen to have an avid New England Patriot‘s fan living in our midst and the past few years have seen me skillfully substituting lower fat, more nutritious fare masquerading as the best football food you’ve ever had. Hoppin’ John Nachos have become a signature crowd-pleaser during weekend marathons; universally appealing to pizza-loving sports fans and the more health and body conscious.  The Bowl games may be over, but there’s plenty of football to come. If you’d like to slip a bit of good stuff in with the standard football fare without raising any eyebrows, bookmark or print this easy recipe. Munch away with a clear conscious during the NFL playoffs or Super Bowl which, FYI, is on Sunday, February 5th this year.

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Eating Hoppin’ John blackeyed peas is a Southern New Years tradition to bring good luck and, with the addition of greens which represent money, prosperity in the new year.  According to Wikipedia these “good luck” traditions date back to the Civil War, when Union troops, especially in areas targeted by General Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they couldn’t carry away. At that time, Northerners considered “field peas” and field corn suitable only for animal fodder, and didn’t steal or destroy these humble foods.

I figured that posting a Hoppin’ John recipe as my first of  2010 was so very appropriate because: (1) blackeyed peas fit right in with a recession budget,  (2) good intentions to eat healthier, and (3) football.  How’s that, you might ask?  Well, black eyed peas are really beans not peas and beans, whether dried or canned, are very inexpensive.  Beans are also packed full of protein, fiber, vitamins, minerals and other nutrients.  (If you’d like more specific information on the health benefits of beans and legumes visit the American Journal of Clinical Nutrition.)  As far as (3) football, I’ve adapted this economical and nutritious dish to appeal to sports fans and folks who have only a fleeting interest in nutrition by substituting them for black beans in that all-time favorite:  NACHOS.

The Bowl games may be over but there’s plenty of football yet to come, so bookmark or print this to serve as one of your munchies during the  playoff games and/or the Super Bowl on Sunday, January 31st.

The addition of corn in a black eyed pea salsa recipe, aptly named Recession Caviar from Foodie with Family, works well for those unfamiliar with blackeyed peas.  Hoppin’ John is tasty served as a salsa or spooned on top of chips and sprinkled with cheese for nachos.

Hoppin’ John

1 cup blackeyed peas

1 cup frozen corn

2-3 fresh Anaheim green chiles or jalapenos* (or 1 – 4 oz. can)

1/2 red onion, chopped

2 cloves garlic, minced

1 T. chopped fresh cilantro

1 T. olive oil

1 t. chili or cajun spice

Juice from 1 fresh lime

salt & pepper

Seed and chop the chiles. Mix all the ingredients in a bowl.  Allow flavors to meld for at least an hour.  Serve with tortilla chips as a salsa or spread salsa over chips, sprinkle with shredded cheese and bake at 450 degrees until cheese melts, about 10 minutes. (The salsa is vegan, the nachos have cheese, so are not.)

*use jalapenos if you like it spicy, green chiles for mild

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© Priscilla for She's Cookin' | from the heart, 2010. | Permalink | One comment | Add to del.icio.us
Post tags: blackeyed peas, Hoppin' John, nachos, salsa, Southern New Years tradition, vegan

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