New Year’s tradition
Hoppin' John is a traditional New Year's dish
Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace. — Traditional Southern saying
The pop of champagne bottles and tray of trendy hors d’oeuvres signal the start of many New Year’s festivities. However, Hoppin’ John appealed to me as I celebrated 2011. A comforting Southern dish of black-eyed peas, rice, Cajun spice and collard greens was not only appropriate to bring good luck this year, but chased away the winter doldrums.
The first written version of this recipe originated from The Carolina Housewife by Sarah Rutledge in 1847, although food historians have written that slaves who were working on plantations created the dish using some of their indigenous staples of rice and pigeon peas.
The name may have originated from a misinterpretation of the Creole word for pigeon peas — pois a pigeon — pronounced pwah pee John. Historians believe Southerners may have heard the name and thought, Hoppin’ John.
Collard greens and cornbread are usually served as sides and represent wealth in the coming year: green and gold.
I’m not sure how much luck it will bring me, but this recipe is sure to bestow any cook good luck with dinner guests, at least for a day.
Some recipes call for a pre-soak of the black-eyed peas. The thinking behind this is to allow for shorter cooking times, therefore allowing more nutrients and flavors to be preserved. This is why I didn’t add all the spices or onions until the last 20 minutes.
Hoppin’ John
1 1/2 cup black-eyed peas
6 cups water
4 slices thick-cut bacon or 1 smoked hamhock
3 green onions, chopped
1 teaspoon crushed red pepper
2 teaspoons Cajun seasoning
1 cup long grain white rice
Wash and sort the peas. Pour into large saucepan; add water and discard any floating peas. Bring to a boil with the bacon or hamhock. Cook uncovered about 1 1/2 hours. Add rice and remaining ingredients in the last 20 minutes. Remove from heat and fluff the rice.
Servings: 8.
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