When it comes to southern soul food, it doesn’t get much better than Hoppin’ John. This simple concoction of black-eyed peas and rice is a staple in many southern states, especially the Carolinas and Low Country or Gullah cuisine.
This favorite southern dish is traditionally enjoyed on New Year’s Day because it is thought to bring luck for the new year. Those who truly believe in the dish’s magical powers eat it first thing on New Year’s Day for maximum good luck. Some southern families even enjoy a bowl at midnight on New Year’s Eve, along with a champagne toast. In another tradition, a dime is sometimes hidden among the dish’s black-eyed peas prior to serving; whoever finds the shiny dime in their dinner is assured a year’s worth of good luck.
Whether you believe in the luck-granting powers of this dish or not, you’re sure to enjoy a heaping portion of this hearty New Year’s Day Hoppin’ John. Embrace southern tradition and enjoy it at the stroke of midnight on New Year’s Eve or first thing on New Year’s Day, or make your own luck any day of the year.
New Year’s Day Hoppin’ John
Total prep time: 2 hours, 15 minutes
Active time: 15 minutes
Inactive time: 2 hours
Yield or number served: 6
Ingredients
1½ cups dry black-eyed peas
1 pound ham hocks
1 onion, chopped
½ teaspoon crushed red pepper flakes
Salt and freshly ground black pepper, to taste
4 cups water
1½ cups long-grain white rice
Smoked Cheddar cheese, for garnish
Chopped tomatoes, for garnish
Thinly sliced green onions, for garnish
Directions
1. Place the black-eyed peas, ham hocks, onion, red pepper flakes, salt, and pepper in a large pan. Cover with water and bring to a boil over high heat.
2. Reduce the heat to medium-low and cook the peas 1 hour 30 minutes, or until they are tender but not mushy.
3. Remove the ham hocks and and cut the meat into bite-sized pieces before returning it to the peas.
4. Add rice and stir. Cover and cook on low approximately 20-25 minutes, or until the rice is tender.
5. Season with salt and pepper and serve with cheese, tomatoes, and green onions.
