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
| 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
