Meatless Hoppin' John For The New Year

Ringing in the New Year with a homemade noisemaker-directions are at Make and Takes.

It just wouldn't be New Year's Day at our house if we didn't have black eyed peas. This recipe makes quite a bit, but it improves somewhat the following day anyway.

You Will Need:

1 lb. bag black eyed peas
Water
2 large onions
2 cups chopped celery
2 bay leaves
1/4 cup imitation bacon bits
4 tablespoons butter or margarine
2 tablespoons olive oil
Salt and pepper to taste
Cooked rice for serving
Chopped parsley for garnish
Hot sauce

To Cook the Peas:

Sort peas to remove any debris and rinse well. Soak overnight or at least six hours in a large bowl with water to cover. Drain and rinse. Place soaked peas in a large pot with a couple bay leaves and add water to cover. Bring to a boil and then reduce to simmer-cook until tender but not falling apart-about 40 minutes. If cooking the peas ahead, save the cooking water as it will lend more flavour to the finished peas.

In a large pot, heat the butter and olive oil over medium heat and add the celery and onion. Cook until soft. Add the peas without the liquid, the bacon bits, and some pepper. You can add the salt later if needed. Stir well and cook a few minutes before slowly adding enough cooking liquid to cover the peas adding more water if needed. Bring to a boil and then reduce to medium heat and cook until liquid thickens a bit and everything is warmed through-about fifteen minutes.

Serve over hot rice with generous amounts of cooking broth, parsley and hot sauce.