Alfalfa Hoppin' John. Photo by Jonathan Hampton
This dish was on the Alfalfa menu for generations, and is featured in the new cookbook, “Life, Art, Community, and Cookery: Stories and Recipes from Alfalfa Restaurant.” It’s good luck in the New Year, but tasty all year long.
Hoppin’ John Sauce:
• 1 can diced tomatoes (28 ounces)
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 2 tablespoons red wine
• 2 tablespoons of molasses or honey
• salt and pepper to taste
Hoppin’ John:
• 1 can black-eyed peas (14.5 ounces), drained and heated
• 1 cup cheddar cheese, grated
• 2 cups brown rice, cooked
• 1 cup combination of onions and green peppers, chopped
Method:
Combine all the Hoppin’ John sauce ingredients in a saucepan. Stir and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
To make the Hoppin’ John, layer a bed of rice, black-eyed peas, Hoppin’ John sauce, and grated cheddar cheese on a dinner plate. Top with a sprinkle of the chopped onions and green peppers.
Serves 2-4.
Note: A poached egg is always good on top!