Hoppin’ John to Welcome the New Year
Hoppin’ John is a cherished Southern dish steeped in New Year’s Day tradition, symbolizing good luck and prosperity for the year ahead. Made with black-eyed peas and rice, this dish is often served alongside collard greens (representing money) and cornbread (symbolizing gold). The black-eyed peas themselves are said to represent coins, adding an extra layer of symbolic wealth to the meal.
Beyond its cultural significance, Hoppin’ John is a nutritional gem—black-eyed peas are rich in plant-based protein, fiber, and essential nutrients like folate and potassium.
Start your new year with this wholesome, hearty dish – a la Emeril Lagasse – that brings both flavor and fortune to the table.
Ingredients
- 1 1/2 Tbsp olive oil
- 1 large ham hock
- 1 cup onion, diced
- 3/4 cup celery, chopped
- 3/4 cup red or green pepper, diced
- 2 large cloves garlic, minced
- 1 pound black-eyed peas, soaked overnight and rinsed
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme leaves
- 1/4 tsp cayenne pepper (or to taste)
- Salt and black pepper to taste
Directions
- Heat olive oil over medium heat in a large soup pot. Add onion, celery, and pepper. Sauté for 5 minutes.
- Add garlic and cook for 1 minute.
- Add ham hock, black-eyed peas, broth, bay leaf, thyme, cayenne pepper, salt and pepper.
- Bring everything to a boil, then reduce the heat to a low simmer for 45 minutes. Stir a few times. Add more broth if needed. Cook longer for a creamier dish.
- Add more seasonings as desired.
- Shred ham from the hock and mix in if desired.
- Garnish with chopped green onions if desired.
- Serve over cooked white rice.
Notes:
- To make a vegan version of this dish, omit the ham hock, and add 1/2 tsp liquid smoke and 1 tsp smoked paprika.
