It is said that eating Hoppin’ John on New Year’s Day will bring good luck. Here’s a fresh take on the southern dish traditionally made with salt pork (we’ve subbed in andouille sausage) and served over rice.
Photograph by Brian Leatart
Makes 6 to 8 servings
- 1/4 cup apple cider vinegar
- 1/4 cup mild-flavored (light) molasses
- 1/4 cup olive oil
- 1/4 teaspoon cayenne pepper
- 1 1-pound bag frozen black-eyed peas
- 1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
- 2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
- 1 1/2 cup frozen sliced okra, thawed, patted dry
- 1 cup chopped red onion
Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.