This classic Southern dish is a requirement for good luck at New Year’s.
This was the year I fell in love with black-eyed peas.
Already loved the band.)
Elise Bauer
They have a wonderful flavor, almost smoky, even without bacon or ham.
Earlier this past summer, we put them in a salad with feta and spinach.
So, so good!
No idea where the name came from.
And depending on where you are from, you might not even call it that.
It’s simply black-eyed peas and rice.
(Want to make black-eyed peas from scratch?
Here’s how to make themon the stovetop.
How about ourSouthern-style collards?)
So, for this new year, I offer you a hot plate of Hoppin' John.
May we all enjoy its good luck.
Black-eyed peas are also culturally significant for Sephardic Jews celebrating Rosh Hashana.
Sometime after the Civil War, Hoppin' John became good luck New Year’s food.
Together with rice, Hoppin' John gives you all your complete proteins.
you could eliminate the pork and use a vegetable-basedbouillonor a vegetable broth to cook the black-eyed peas.
Storing and Reheating
Hoppin' John makes great leftovers.
you could store leftovers in the refrigerator or the freezer.
Place the beans in a shallow container to let cool completely before storing.
Cold black-eyed peas can be reheated on the stovetop over low heat.
Just be sure to add a couple of tablespoons of chicken or vegetable broth in the pot beforehand.
This recipe uses 1/2 pound of dried black-eyed peas (about 1 1/4 cups).
You could use up to a pound of black-eyed peas without changing the amounts of the other ingredients.
If you are using a ham hock, heat the oil in the pot.
Add the garlic, stir well, and cook for another 1 to 2 minutes.
If you are using the ham hock, add it to the pot and bring to a simmer.
While the black-eyed peas are cooking, cook the rice separately according to package instructions.
When the black-eyed peas are tender, strain out the remaining cooking water.
Remove and discard the bay leaf.
Taste the black-eyed peas for salt and add if needed.
Garnish with chopped green onions.
Serve withcollard greens, kale,beettops, or turnip greens.
