Hoppin’ John’s Cousin

And we’re off! I hope everyone had a fun time ringing in the new year.  I’m starting 2013 off in my usual fashion; hungover and up too early to feed a pack of hungry dogs. One of these days I’m going to take my own advice and never drink champagne and sake in the same night. Anyway, The Hubs and I are enjoying some down time today. Its supposed to be good luck to eat black eyed peas on new years day, but I think that hoppin’ john’s is just great hangover food, and that’s the real reason its so popular.

Hoppin’ John’s Cousin recipe adapted from Cooking Light 

• 2 teaspoons olive oil 
• 1 cup chopped onion
• 1 finely chopped red bell pepper 
• 1 finely chopped green bell pepper
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced 
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1-11 oz package black eyed peas
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon hot pepper sauce (such as Tabasco) 
• 6 oz hot linguica cut into 1/4 inch pieces 
• 1 (14.5-ounce) can diced tomatoes, drained 
• 1 bay leaf
• 1 cup water
• 1/2 cup uncooked quinoa
• 1/4 cup thinly sliced green onions (optional) 

1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, and next 7 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Discard bay leaf.
2. Combine 1 cup water and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until quinoa is tender and water is absorbed. Fluff quinoa with a fork, and stir into pea mixture. Top with green onions, if desired.

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