Did you eat your black-eyed peas on New Year’s Day for good luck? Hoppin’ John is a Southern New Year’s Day recipe made with black-eyed peas and rice.
On the day after New Year’s Day, leftover Hoppin’ John is known as Skippin’ Jenny and demonstrates your frugality, bringing a better chance of prosperity in the New Year.
Hoppin’ John Parfaits, along with Mini Chicken and Waffles, caught my attention in Southern Living in the holiday party starter section, where they turned classic Southern dishes into festive mini appetizers.
I made my parfaits even more mini in size for a fun, party-sized serving of good luck! My mini dessert glasses came fromBed, Bath & Beyond and are convenient to serve mini taco dips in too.
1 cup uncooked basmati rice (I used a mix of brown & wild)
3 bacon slices
1 cup chopped sweet onion
1 jalapeno pepper, seeded and minced
2 (15.8-oz.) cans black-eyed peas, drained and rinsed
1 large tomato, finely chopped (I used grape tomatoes, quartered)
2 green onions, thinly sliced
1 celery rib, finely chopped
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 cup (4 oz.) shredded pepper Jack cheese (I omitted)
1. Prepare rice according to package directions.
2. Cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
3. Sauté onion and jalapeño pepper in hot drippings 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium, and simmer, stirring occasionally, 5 to 7 minutes or until liquid has almost completely evaporated.
4. Stir together tomato and next 5 ingredients in a small bowl. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-oz.) glasses. Top with cheese and crumbled bacon.