Hoppin' John

This is a classic dish as a main course or paired as a side. I am happy to use the wonderful pottery casserole I made with the artisan assistance of my dear friend, Young Sweet Anne! Hoppin' John means black-eyed peas, but I am not necessarily such a great fan of black-eyed peas, and you could also use other beans such as navy beans for a similar result. You may have to adjust cooking time a few more minutes with navy beans, however. Either way, this is a classic preparation to keep in your repertoire.
1 lb dried black eyed peas, picked over, rinsed and drained
1/4 lb bacon, or a good ham, diced
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, peeled and diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1 Tbsp Cajun Bayou seasoning
1 Tbsp Dijon mustard
1 quart of water
1 can diced tomatoes
1/2 tsp salt

In a large pot or pressure cooker, cook the bacon until just beginning to brown. Add the onion, celery, carrot and jalapeño, and cook another 8-10 minutes, to soften and begin to caramelize the veggies. add the remaining ingredients up to the water.
If using a pressure cooker, cover, bring to high pressure, reduce heat and cook 10 minutes. Remove from heat and allow pressure to reduce naturally, about another 10 minutes. If cooking conventionally, bring to a boil, stir, reduce to a simmer, cover and cook about 45-60 minutes, stirring every 15 minutes, until beans are tender. I did these beans in a pressure cooker which I think is a GREAT answer to energy utilization in the kitchen - and convenience! Buy one; I implore you.

When beans are cooked, add the salt to taste, and tomatoes and simmer another 30 minutes, stirring vigorously 3-4 times, to cream-up the texture.Hoppin' John not only supposedly brings good luck on New Year's - a tradition throughout the New Orleans Cajun community - but frankly brings good luck as a pairing to roasted meats - an example here is chicken, kielbasa, brown sugar and wine vinegar; try it.