This riff on the Southern classic Hoppin' John combines rice and pork with frozen—not dried and definitely not canned—black-eyed peas. Word on the street is, it brings good luck to all who cook it on New Year's Day. Even if that's not true, why risk it?
Recipe information
Yield
Makes 6 to 8 Servings
Ingredients
1
/4 cup apple cider vinegar
1
/4 cup mild-flavored (light) molasses
1
/4 cup olive oil
1
/4 teaspoon cayenne pepper
1
1-pound bag frozen black-eyed peas
1
1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2
cups 1/2-inch cubes andouille sausage (about 12 ounces)
1
1/2 cup frozen sliced okra, thawed, patted dry
1
cup chopped red onion
Need to make a substitution?
Preparation
Step 1
Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
Step 2
Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.