Start your New Year right with Hoppin’ John

Pick over the black-eyed peas to remove dirt and stones. Soak them in water to cover at least 4 hours or overnight.

Fry the salt pork in a large heavy casserole to render the fat.

When the salt pork is crisp, add the drained black-eyed peas, the quart of water, thyme, salt and pepper. Cover and cook over low heat for 40 minutes. Adjust the seasonings and continue to cook until the peas are tender.

Add the rice and cover with the 3 cups hot water. Simmer over low heat until all the liquid has been absorbed and the rice is tender. Serve hot.

Makes 4 to 6 servings

Recipe from Jessica Harris’ “The Welcome Table: African-American Heritage Cooking.”