In addition to eating lucky foods on New Year’s Eve, there’s more lucky and prosperous foods to eat on New Year’s Day. Since I’m part Italian, it usually involves lentils, greens, and sausage. However, sometimes I like to mix it up a bit since I love Southern food and the South, so black eyed peas fit this year’s menu. I decided to make some Hoppin’ John.
Hoppin’ John is made from black eyed peas which are thought to symbolize pennies, or coins. It’s traditional to serve it alongside some collard greens, or boiled greens, which symbolize dollars. It you want to take that further, serve some corn bread beside it, and that symbolizes gold. Of course, corn bread is not SCD legal, and I don’t like eating corn anyway, so I leave that part out. It’s also usually mixed into rice, but I decided to make a stew version instead.
I used Trader Joe’s Chicken Andouille sausage because I wanted something spicy, but it would be just as tasty with any other kind of sausage. The thing that I like about sausage is that it is usually so flavorful, and sometimes so salty, that you don’t have to add any other seasonings to the dish. The seasonings in the sausage, if given enough time, work to flavor everything. I also like to use canned black eyed peas because for me, they are much easier to digest than using dried beans. By using the canned beans, and simmering them for 30 minutes or so, they held their shape, but they were creamy soft inside and very easy to digest.
Again, I did some browsing around online, looking at different recipes for something that I thought was easy to make, fairly quick, and didn’t have too many ingredients. I ended up finding a simple one and simplifying it even more. It came out so yummy and there were enough leftovers for meals the next few days. I would easily make this again even if it wasn’t New Year’s Day.
Hoppin’ John SCD Style Ingredients
1 package sausage, sliced (I used Trader Joe’s Chicken Andouille. Think it’s about a pound. Use any that isn’t full of sugars and chemicals)
1 medium onion, diced
1 medium green pepper, diced
1/4 tsp granulated garlic (or 1 clove fresh garlic minced)
1 28 oz. can diced tomatoes
2 cups water
2 cans black eyed peas (drained and thoroughly rinsed)
salt and pepper
In a dutch oven over medium heat, brown sausage pieces. Remove from pan and place on dish. Add onion, pepper, and garlic to pan and cook for 10 minutes, until softened. Add tomatoes and water. Stir to combine. Add black eyed peas and return the sausage to the pot. Bring to a boil. Reduce heat to medium low and simmer uncovered for 30 minutes. This gives time for the flavors to really combine. Season with salt and pepper to taste.