The 84th recipe I made with the Eating with Ellie group is Black-eyed Peas, Greens, Eggs, and Ham, and can be found in Ellie Krieger's book Weeknight Wonders, on page 124. The theme for the week was chosen by Gaye: New Year Celebration.
It is customary, I am told, that one serves something called Hoppin' John in the south for New Years. I grew up in Iowa and have lived my adult life in Indiana, so this is not so much a tradition for us but many friends do serve it and I thought this year I would give it a go. The recipe first caught my eye when Gaye chose it earlier and posted it for Breakfast for Dinner week back in April of last year, click here. You will note that Gaye had no trouble finding black-eyed peas in a can in Australia, but that I could not for the life of me find black-eyed peas in a can in Indianapolis. Okay, my search was two stores, which is my limit generally as I am not a shopper. So, I did substitute some nice Northern Navy Beans in a can which I happen to love and seem to me to look like their southern neighbors, minus that little black eye.
This is a really good recipe, the flavors are delicious, they work so nicely together (love kale in anything), and I am now a fan of this Hoppin' John style New Years tradition. (Plus it is a very good way to use up any leftover Christmas ham that you have hanging around.) Using canned beans means that it doesn't take very long and you can assemble things as you go as you do a little of this and that between adding it to the pan. I took the photo in the pan because...well because in my mind this dish was complete as far as Ellie was concerned, but there is no way I am eating a runny egg, so as far as I was concerned, this needed a few additional minutes of cooking time. Well worth every single bit of the process. Just maybe this is going to take center stage next New Years here as well. Definitely a repeat.