Quick Hoppin' John from a Western Girl.

Every year I make black eyed peas using another new recipe. Every year, I only eat them toward off bad luck in the new year (Southern friends embedded their superstitions to me). This year, I searched and reviewed past attempts and came up with my own fairly quick and simple recipe and low and behold, the whole family loves it and calls it a keeper. So here it is for posterity. (Note: I called for Collard Greens in the recipe, but your favorite greens will work. I used 1/2 lb fresh blend of collards, mustard and turnip greens.)

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 3  slices bacon, chopped
• 1  cup  chopped onion
• 1⁄2 cup  chopped green bell pepper
• 1  carrot, peeled and chopped
• 6  cups water
• 1 (8 ounce) package zatarain's jambalaya mix
• 1 -2  cup ham, cubed as desired
• 1⁄2 lb  collard greens, trimmed and cut (see note)
• 1  tablespoon  sriracha hot chili sauce
• 1 (15 ounce) can black-eyed peas

Directions

1. In a 3 qt pot, brown bacon.
2. Add chopped onion, green pepper and carrots and continue cooking until onion is translucent.
3. Add the rice mix, ham and 6 cups water. Bring to boil.
4. Cover and cook over medium heat for 25 minutes or until rice is tender. The rice will not absorb all the liquid. If it does, add more water until a stew-like consistency is obtained.
5. Once rice is cooked, stir in the collard greens and Sriracha Sauce. Continue to cook another 5 to 10 minutes until greens are cooked to the degree you prefer.