Ain't no two ways about it, my Hoppin' John's got beef, beef, and more beef—that's what makes it so special! Thinking about this classic black-eyed pea recipe brought out my Texan twang, and I'm Jewish, so I came to a lovely compromise, swapping the traditional ham hock and bacon for beef bacon, beef stock, and beef sausage. All that, plus a little bit of Texas spice, and I think I've created a dish that not only showcases the black-eyed pea in all its splendor, but one that I'd be happy to serve at my next Shabbat as well. I hope you like it, too.

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