Heapin Big Hoppin John

I was all set to make Hoppin John for New Year’s Eve that would ensure us of good luck all year long!   What…you don’t believe in things like that?  Well, no matter.  You will believe that this dish is good once you’ve tasted it.  Oh…and to add to one of your New Year’s resolutions…it’s pretty healthy and fairly low cal.

I did this dish with Anasazi beans because I didn’t have any black eyed peas! This bean is 1500 years old and was used by the Anasazi Indians.   If you’ve never tasted these beans you are in for a treat.  They are delicious and they are beautifully colored. 

6 slices bacon, chopped   
1 (1- to 1 1/2-pound) boneless ham, cut into 3/4-inch-thick slices   
1 onion, chopped fine   2 celery ribs, chopped fine   
4 garlic cloves, minced   
1 7 oz. can diced green chiles   
4 cups low-sodium chicken broth   
1 16 oz. bag of Anasazi beans (cooked until semi-soft)   
2 bay leaves  
1 1/2 cups long-grain rice   
3 scallions, sliced thin   
Hot sauce, optional  

Cook Anasazi beans until semi-soft.  They will finish cooking when added to the rest of the ingredients.   

Cook bacon in large stock pot over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot and brown ham, about 3 minutes per side. Transfer ham to cutting board and cut into ½-inch pieces. 

Add onion and celery to pot and cook until softened, about 5 minutes. Stir in garlic and diced green chiles and cook about 30 seconds. Add broth, cooked Anasazi beans, bay leaves, and browned ham and bring to boil. Reduce heat to low and simmer, covered, until beans are just tender, about 20 minutes.   

Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well and stir into pot.

Place square of aluminum foil directly on surface of simmering liquid. Simmer covered until liquid is absorbed and rice is tender, about 20 minutes, stirring and repositioning foil twice during cooking.

Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in scallions, bacon, and ham. Serve with hot sauce if desired.      

Serves 8

Adapted from Country Cooking’s Hoppin John