Hoppin’ John
Most countries have their unique New Year superstitions to bring luck for the following 12 months. People in Spain and Portugal have to eat 12 grapes at midnight while Japanese eat long noodles 🍜 for longevity. In Germany and Austria, they eat a marzipan pigs’ confection for good fortune…
In the Southern part of United States, they enjoy black-eyed peas which symbolize pennies (or coins), along with collard greens because of its color that coincides with the US currency shade 💵. These two important ingredients are combined together in this popular dish… Hoppin’ John!
This delicious one-pot recipe is served on January 1st. It apparently brings prosperity and luck throughout the year. It’s often served with cornbread, another traditional food item, because of its “gold” color, adding further wealth 💰.
Making Hoppin’ John is pretty easy…
After the peas have soaked overnight, they’re drained and rinsed. To save time, cans of black-eyed peas can be used but you’ll need 3 standard 15-ounces cans of cooked peas to equal 1 pound of dried. If you decide to go with the cans, they’re added at the same time as the baby spinach leaves 🍃.
After the bacon is cooked, the veggies are sautéed for a few minutes before adding a bay leaf, Creole seasoning and pepper. When using cans of cooked peas, skip the two 45-minute cooking times and go straight to adding the tomatoes 🍅. Bring to a simmer before adding ham and bacon and cook for another 15 minutes.
My version of Hoppin’ John slightly differs because collard greens are not easily available here in Canada 🍁. I chose spinach but kale is another option. As I mentioned above, if using cans, the peas are added to the pot at the same time as the spinach and simmered for 5 minutes.
There are two ways of making this recipe. Either you take the long road by soaking the dried legumes or you take a super shortcut by using the cans. The dried peas take 2:15 hours ⏰ to cook while the cans take only 40 minutes.
Whether you’re a superstitious person or not, this one-pot Hoppin’ John could change your luck 🍀. Loaded with yumminess, it can be served as a side dish or as a main with white rice. It’s always nice to start the year off on the right foot so don’t take the chance and make this recipe for New Year’s Day!
Bon Appétit! 🍽
Check out these other delicious legume/bean recipes… 😀
– White Bean Purée
– Texas Cowboy Stew
– Old Fashioned Baked Beans with Bacon
– Split Pea & Ham Soup
– Bunny Chow
– Calico Beans
– Egyptian Farro Salad
– Pumpkin Chili
– Healthy Lentil Soup
and for even more legume recipes 🍛, click on this link… Recipe Category • Legumes/Beans
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Hoppin' John
Hover to scale
Ingredients
- 1 lb. dried black-eyed peas, sorted through
- 4 strips bacon, cut into 1/4-inch pieces
- 1 cup yellow onions, diced
- 1 cup celery, diced tips & tricks
- ground Himalayan pink salt, to taste
- 1 cup red peppers, diced
- 1 cup green peppers, diced
- 1 tbsp. butter
- 3 large cloves garlic, pressed
- 4 cups low-sodium chicken broth
- 1 large bay leaf
- 1 tbsp. Creole seasoning see Recipe
- freshly ground mixed peppercorns, to taste
- 1 can (14 oz.) diced tomatoes, undrained
- 2 cups cooked ham, cubed
- 2 cups baby spinach leaves (substitute collard greens or kale)
- 2 cups white rice, for serving
- fresh chopped parsley, for garnish tips & tricks
Directions
- Place dried black-eyed beans in a large bowl and fill it up with cold water to 3 inches above the legumes. Let soak for at least 8 hours but preferably overnight.
- Later on, or the next day, drain and rinse the peas with cold water; set aside.
- In a cold Dutch oven, add bacon and turn the heat to medium. Cook for 10 to 12 minutes. Using a slotted spoon, transfer the meat to a bowl and set aside.
- To the bacon fat, add onions and celery; generously season with salt. Sauté for 3 minutes.
- Add red and green peppers plus butter; cook for 3 minutes. Add garlic and sauté for 1 minute.
- Add well-drained peas and pour in broth; bring mixture to a boil. Add bay leaf, Creole seasoning and freshly ground mixed peppercorns; stir well.
- Cover, reduce to medium-low, and simmer for 45 minutes.
- Add diced tomatoes with its juice, stir well and bring the heat to medium. Simmer, uncovered, until peas are tender, about 45 minutes, stirring often.
- Add cooked ham and cooked bacon. When it starts simmering again, set the timer for 15 minutes.
- Add baby spinach leaves, stir to blend and cook for 5 minutes; adjust seasonings if needed.
- Spoon mixture into warm bowls along with rice and sprinkle on fresh chopped parsley.
Don't forget to rate and comment on this recipe!
I love legumes and I’ll be making this recipe soon.
I’m from the UK and have never heard of this dish but I like the ingredients. May you have a blessed, healthy, joyful New Year!
It’s a nice Southern classic to try. Thank you, Dawn and Happy New Year to you and yours 🥳🎆!
I’m from Canada too and I rarely saw collard greens around. Thanks for the recipe. Have a nice day.
You’re welcome, Kurt 😀! The only time I saw some was at the farmer’s market 👨🌾👩🌾. Thank you and have a nice day as well.
My Mawmaw always made this on the 1st of January to bring us luck. I’ll make yours this Thursday and serve it with fried catfish and cornbread. Happy New Year Frankie.
That’s awesome! I should make another batch on Thursday as well 😉. Happy New Year, Chaya 🥳🎆!