Hoppin' John stretches Luck, and buck!

One of my favorite people (and also a fabulous blogger over at Mommy Doesn't Cook on Fridays) posts photos of her food.
I attempted this for this post, and want you to know it's tougher than it looks! Honest, the food wasn't all grey....

Here in the southern part of the US, NY Day calls for 2 requred dishes: Black eyed peas (for luck) and cabbage / greens (for money). Now, even if the good luck part is superstition, black eyed peas are low in fat, have no cholesterol, are naturally low in sodium (before adding the salt pork of course...),and are high in iron, potassium and fiber. PLUS they are cheap!

Now, chances are if you are reading rubber dollar already-- you probably appreciate and extra buck. So today's post will tell you how to stretch that cabbage / black eyed peas a little further!

Grocery stores here all put the two on sale (bonus!) during this time of year. Save even more by buying dried black eyed peas and soaking them overnight yourself. With the exception of Texas Caviar, I can't think of a black eyed pea dish that can't be made just as well with dried peas.

Recipe:
Hoppin' John

1 bag dried black eyed peas (.88 cents)

1 1/2 cups cooked rice (about .07)

1 salt pork (splurge and get the kind with a little meat on it... trim the fat.) $2.30

2 ribs celery (.30)

1/4 green pepper (.25)

garlic (I have a giant vat of this at all time, so it's hard for me to calculate cost..)

1/4 onion (.25)

2 cans of chicken broth (1.64) or make a stock using bouillon for about .20

Total cost: $5.69 makes enough for several meals.

Soak the beans overnight in a big bowl with twice as much water as beans. Use cold water. I dump the water and replace it several times. (I've heard mixed reviews on this. I've heard dumping the water helps lessen the "gassy" property of beans.) Drain off liquid.

Place in large stockpot with chicken broth, set on low to medium-low. (Let them come to a low simmer.)

Use a little butter and brown the chopped onion, garlic (minced), green pepper and celery. (Go ahead and throw the whole veggies through your food processor and store the left-overs in tupperware in the fridge. (Separately or together.) You'll thank yourself later in the week when you are cooking. Add the veggies to the pot. Add the rice after the peas are tender.

For color, you can add red bell pepper or carrot pieces if you like. Serve with corn bread.