New Year's Hoppin' John

(adapted from John Thorne's 'Serious Pig' version)

1 cup black-eyed peas, soaked for ~5 hours
1 onion, chopped
1 cup raw rice
1 tablespoon of chipotle pepper in adobo (more if you don't mind scaring off small children!)
1 clove garlic, minced
1 bay leaf
Olive oil
Salt, pepper to taste

Bring 5 cups of water to a boil and put the beans and bay leaf in. Turn the heat down low and simmer the beans for about 30 minutes (if using brown rice) or 45 (if using white rice). While the beans are cooking, put oil in a pan and fry the onions very gently for 20 minutes, making sure they don't burn or turn too brown (sprinkle them with salt if you can tolerate it). Add garlic and chili pepper. After 30 minutes check your beans. If using brown rice add it now, and after 15 more minutes pour the contents of your onion fry-up into the pot too. If using white rice, wait the extra 15 minutes and add it all together. After that, just cook gently until the rice and beans are done. Let the pot rest for 10 minutes after you're turned off the heat.

Serve with cornbread and onion salad (both taken directly from Thorne's 'Serious Pig') for serious enjoyment.