Hoppin John for New Year's Eve

Here in the Low Country tradition is everything. One of the most time-honored traditions is to eat Hoppin John and collard greens on New Year's Eve to ensure good fortune in the year to come.

This recipe is a new and modern riff on the old standard. It may not be the traditional way of making Hoppin John, but I promise you; it is one of the most delicious versions out there.

Happy New Year!!!!!

City-Girl Hoppin John
2Tbs. butter
1 Tbs. chicken base (bouillon)
2 cup uncooked jasmine rice
8 oz. smoked ham-diced

Melt the butter and stir in the raw rice. Toss in the diced ham and bouillon, and cook according to the package directions.While the rice is cooking assemble:
2 Tbs. butter
2 cups diced oinions
1 large green bell pepper-dicced
1 1/2 cups diced carrots
1 cup diced celery
2 Tsp. dried thyme
2 cans of black eyed peas-drained and rinsed very well 

Melt the butter in a 14 inch sauté pan over medium high heat. Add the diced veggies and cook tossing occasionally to prevent burning until the onions are translucent and slightly browned: About ten minutes.Turn off the heat, and toss in the thyme.

Once the rice is cooked, in a very large bowl, gently fold everything together.

 Serve hot with collard greens on New Year's Eve, for Health and good fortune the whole year through!