Today I am working on my holiday menus. I am fortunate to have friends coming for a Shabbat dinner on December 20th. Since Hanukkah starts on Christmas Day, this year, our family celebration will be on December 29th. Then of course there is New Years Eve.

What I have learned this year is to slow down. Not for any grand reason. I just realized that I am always rushing to get a post done, or taking pictures or developing recipes. I do this cause I want to post for you everyday. Which by the ay I hav not been great at, recently. And that is one of the reasons I decide to slow down. I want to give you quality not necessarily quantity.

One of the recipes on my list for New Years Eve is, of course, Hoppin’ John. This recipe is iconic in the South and especially in Black communities. I was doing some research on recipes that have origin stories in the Black  & Jewish communities and came to find that Black-eyed Peas are mentioned in the Talmud as representing prosperity.

I think a lot of cultures claim ownership of food traditions and that can certainly be true. But I love that there are so many crossovers. It just reminds us that we are all creatures of earth.

Happy Holidays and enjoy this recipe. Serve it with my meatless greens for even more prosperity.

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Hoppin John

Traditionally served on January 1st, for good luck and prosperity; it turns out there are Jewish roots too. Serve this at Rosh Hashanah for the same reasons.

Course: Beginnings, Everything Else, Middles

Cuisine: Southern

Keyword: Black Eyed Peas

Servings: 8 as a side dish

Ingredients

• 1 Cup Dried Black Eyed Peas, soaked overnight
• 4 Cups Chicken Broth
• 1-1/2 Cups Smoked Brisket, cut into medium chunks
• 1/2 Lg. Onion, diced
• 1/2 Lg. Green Pepper or Red, diced
• 2 Cloves Garlic, minced
• 2 tsp. Old bay Seasoning or Cajun Blend
• 2 Tbs. Neutral Oil, like Canola
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Fresh Ground Black Pepper
• 2 Cups Rice, use a long grain rice, cooked

Instructions

• Soak black eyed peas in 2 cups chicken broth, overnight in refrigerator.

  Let come back to room temperature when ready to cook.
• While bringing peas back to room temperature; heat one tablespoon oil in a skillet and cook until just soft onion, bell pepper and garlic.

  Add this to pot with peas, Stir in Old Bay seasoning.
• Add brisket pieces and remaining liquid and bring to a boil.

  Cook for 30-45 minutes. You want to make sure peas don't get mushy, they should be al dente.
• Wash rice thoroughly. You want to release all the starches. Then cook rice until just tender.

  Stir rice into peas and taste. Add salt and pepper, if needed.

  Cover pot with a piece of aluminum foil and then lid.

  Cook an additional 15 minutes. Test rice for doneness and remove from heat.

  Allow to rest, covered for 10 minutes.

  Fluff with a fork and serve alongside Challah and Greens. It is great with chicken too.