Hoppin' John

Traditional across the Deep South is the New Year's Day feast of Hoppin' John stew, cornbread and collard greens, purported to bring health, wealth and happiness to all who partake. A day late this year, but not a dollar short or skimping on taste to be certain, Cafe Drake cooked up a pot of Hoppin' John for a weeknight dinner at home for one. Either bookmark the recipe below for next year or make this hearty stew anytime this winter you need warmth (or luck, or wealth, or good times).

HOPPIN' JOHN

There are many variations on a rather basic assembly of ingredients; many cooks use ham hocks or bacon instead of sausage, but all versions must include black-eyed peas and rice. Bobby Flay even created a Hoppin' John risotto for his high-end restaurant diners. We sometimes throw in a chopped bell pepper or substitute 2 green chiles for the cayenne; either way, make it spicy to ward off winter colds! See our pot bubbling away above.

3 tablespoons cooking oil / 1 onion, chopped / 4 scallions, white bulbs sliced and green tops cut into 1/2-inch pieces / 2 teaspoons salt / 1/2 teaspoon fresh-ground black pepper / 1 teaspoon cayenne / 1/2 pound kielbasa or other smoked sausage, halved lengthwise then cut crosswise into 1-inch slices /1 10-ounce package frozen black-eyed peas / 1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock

1. In a large saucepan or Dutch oven, heat the oil over moderately low heat. Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the salt, black pepper, and cayenne and cook, stirring, about 1 minute.
2. Increase the heat to moderately high. Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds. Stir in the broth and bring to a simmer.
3. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes.
4. Remove from the heat and stir in the scallion tops.