Hopping into the New Year

I'm all set for the New Year: I've had my Hopping John today. I like this year's recipe better than last year's, and it was easier too. It's at the end of this post, for those who are interested.

I'm fascinated by the fact that the one ritual in my life is this annual meal, and recently acquired. I did not grow up eating Hopping John EVER, and the idea of eating it for luck on New Year's Day was new to me when I moved here to SC 12 years ago. This is maybe the third year in a row that I've fixed it myself.

Do I really believe it will bring me luck? Probably not, but preparing it makes me think about the New Year, and what's to come, and what exactly do I really want anyway? Which seems appropriate today.

And I was amused to see that a friend of mine just posted some information about the Year of the Rabbit. I quote:

"A placid year, very much welcomed and needed after the ferocious year of the Tiger. We should go off to some quiet spot to lick our wounds and get some rest after all the battles of the previous year."

Sounds like just what the doctor ordered AND it fits with the lucky New Year meal.

Here's how I made my Hopping John. Note that I rarely measure ingredients unless it really matters, like in baking.

1 lb bacon (I used uncured turkey bacon from Earthfare)
1 onion
1 red bell pepper
olive oil

2 cans black-eyed peas
1 C chicken broth
3 bay leaves
thyme

Chop the bacon, onion, and bell pepper, put them in a heavy-bottom stock pot and cook over medium heat until the onion is transparent. Add the broth, black-eyed peas, and seasoning. Bring to a boil, then turn down the heat, cover, and simmer for at least half an hour. Stir occasionally. I let mine simmer while I cooked rice to serve it over. Yum!