Hoppin' John.

The food editor of our local newspaper runs his recipe for Hoppin' John every year at New Years. It looks like the perfect version, so I'm archiving here for use at other times of the year as well.

Hoppin’ John

½-1 pound bacon
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
2 tablespoons fresh garlic, chopped
2 cans chicken stock (water will do, about 4 cups)
1 pound smoked sausage, chopped in 1-inch chunks
1 pound dry black-eyed peas (soaked overnight in cold water)
Bay leaves
Red pepper, to taste
½ teaspoon dried thyme
1 can (14-ounce) diced or whole tomatoes
Rice, cooked (about 3 cups, give or take, depending on how thick you like it)
Green onion, chopped, for garnish

Brown the bacon in a Dutch oven. Remove the bacon and eat it.
Sauté the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so, being careful not to burn the garlic. Add stock, sausage, peas and seasonings. Cover and let simmer for about 2 hours. Check for doneness of peas before proceeding. Add tomatoes and cooked rice and cook, uncovered, on low heat, stirring often to prevent sticking. Sprinkle chopped green onions on top prior to serving.

Note: Good smoked ham can be substituted for sausage. You can also use half ham and half sausage for a new twist on an old recipe. You can toss it in the leftover ham bone from your Christmas feast. It adds a great, new layer of flavor to the dish.