John-hopped into 2011

Bacon fat, you're the gift that keeps on giving, the black pumps that never go out of style.

You're a classy Christmas gift that rocks well into the new year. I can't believe I waited so long to make your acquaintance! Especially since you're a good source of healthy saturated fat. (That's the rumor 'round the Internet, anyway.) I know that bacon made the rounds as the rock star of 2010--wrapped around dates, on cakes and doughnuts, in chocolate and everything else decadent, but I've never been hip to food trends.

In bacon's honor, I want belatedly usher in 2011 with a skillet full of bacon-laced beans and rice. Don't worry your Spandex-clad self over the bacon, because the dish is still low-fat and tasty.


Speaking of the new year, and of fitness, and of implied New Year's Resolutions...well, I'm running behind on those, too. I'm finally busy enough that when I resolve to run three times a week or to bake my own bread, something else has to get dropped from the list. I fail every year. My plate is finally full with blogging and knitting and family and friends; I can't heap more onto it. So, this year I get to decide what to keep and what to toss. I'm taking my sweet time to write that resolutions list, letting each change percolate before I commit it to paper.

I've added calling my mother on Sundays and dropped handmade cards. And I'm keeping plenty of old things I love: good-luck peas on New Year's Day, making cookies at the drop of a hat, my ancient mp3 player, promising handmade gifts to people (then sweating it out over how to make them), walking to work and watching Steel Magnolias while making Hoppin' John.

Traditionally, you're supposed to eat Hoppin' John on New Year's Day to bring good luck. I hope there's a grace period on that luck, because I'm running behind schedule. What a great blend of old and new--a traditional dish you eat as you think of the year ahead. Go make some. It should be listed in the "freezes beautifully" section of your cookbook.


Hoppin' John adapted from Betty Crocker
serves 6

• 1/2 cup dried kidney beans
• 1/2 cup dried black beans
• 4 cups water
• 2 oz. thick-cut bacon or salt pork
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup long-grain brown rice
• 1 tsp. salt
• 1 - 2 Tb. hot chili sauce

Pour the beans into a three-quart saucepan and rinse well with cold water. Once the beans have been washed (removing any dust or small rocks in the batch) measure four cups of cold water back in the saucepan.

Bring the beans and water to a rolling boil for two minutes; cover the pan and reduce the heat to a cheerful simmer. Let the beans simmer for an hour, or just until the beans are tender. Drain the beans, but reserve two cups of the liquid. Set aside.

Cook the bacon or salt pork in a10" cast iron skillet, over medium heat. When the bacon is crisp, stir in the onion and garlic. Saute the veggies until they're tender, stirring occasionally. Pour the two cups of bean liquid, salt, rice, and beans into your skillet. Make sure the beans and rice are spread evenly in the skillet and that the bean liquid is distributed well in the skillet.

Heat the mixture to boiling. Stir everything once or twice, then cover the skillet and let everything simmer for 15 minutes. Don't lift the lid or stir the hoppin' john during this time. After 15 minutes, fluff the rice and beans with a fork. Recover the dish and let it steam for another 5 to 10 minutes. You'll know the dish is done when the rice is fluffy and chewy-tender. Stir in some chili sauce and serve hot.

"That's what really melts my butter!" --Truvy Jones

If you liked this post, you might also enjoy:
Cajun shrimp and rice
New Year black-eyed peas
Red beans and rice