Barbara Adams: Hoppin' John and Rice—New Year’s Good Luck, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Hoppin' John recipe. New Years' good luck dinner recipe.

Hoppin' John and Rice
New Year’s Good Luck
Recipe

Southern tradition dictates that a meal of blackeyed peas on January 1 ensures good fortune and abundance for the rest of the year. The colorful name “Hopping John” derives from “poise a pigeon”—the French Cajun word for blackeyed peas. I serve mine every year with a big pot of rice, but cornbread is another great accompaniment.

Ingredients

Serves 4

1	16-ounce package	dried black-eyed peas
~		cold water for soaking
1	tablespoon	salt
1	1 1/2 pound	ham hock, cut in three pieces*
1		onion, divided
4	cups	chicken stock
2	cups	water
1	tablespoon	butter
1	teaspoon	salt
1	teaspoon	freshly ground black pepper
1		bell pepper, chopped**
2	cloves	garlic, crushed

*Have your butcher cut the ham hocks into three manageable pieces.

** Any color bell pepper will work here, but the dish is especially festive if you include a medley of green, red, yellow and orange. (Use just a portion of each and save the rest for salads.)

	Directions
	Place the dried blackeyed peas in a spacious non-reactive bowl and cover with cold water. Stir in the salt and soak overnight. Drain the blackeyed peas. Combine the peas, ham hock, half of the onion (cut in a couple of chunks), chicken stock and water in a heavy-bottomed pan set over medium-high heat. Bring to a boil. Lower the heat to a simmer and cook until the peas are tender—about 45 minutes. Meanwhile, chop the remaining onion and and sauté it in a medium skillet set over medium-high heat. Sprinkle with salt and pepper and continue to cook until softened. Add the bell peppers to the onions and mix well. Continue cooking until the onions are golden and the peppers soften. Add the garlic and cook for one minute more, being careful not to burn it. When the peas are ready, drain them and discard the ham hock. Stir onion-pepper mixture into the black-eyed peas and serve immediately.

Preparation time: Approximately 60 minutes, plus overnight soaking

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