What would New Year’s Day be without Hoppin’ John?

It’s a traditional dish served in the South on New Year’s Day, consisting of a black-eyed pea mixture served with rice. Hoppin’ John is often accompanied by cornbread and collard greens.

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Legend has it that the black-eyed peas are symbolic of pennies or coins. Cornbread, which is the color of gold, is thought to represent wealth. The collard greens, which are the color of money are supposed to add to the wealth.

Oftentimes, one adds a shiny dime to the Hoppin’ John before it is served. Whoever gets the dime is assured of good luck throughout the coming year.

I agree that Hoppin’ John is a funny name for a black-eyed pea dish. No one really knows how the name originated, although its history can be traced to the mid-1800’s.

One version of the legend is that the name was attributed to an old, hobbled man named Hoppin’ John who sold peas and rice on the streets of Charleston.

One also must wonder why Hoppin’ John became associated with good luck and the New Year. The most probable reason was that the enslaved people in the mid 1800s would have time off between Christmas and New Year’s because no crops were growing during that period.

During the time off, they would celebrate with the foods that were available: black-eyed peas, collard greens and cornmeal.

Whatever its origin or history, Hoppin’ John is firmly rooted in the Southern tradition of welcoming a New Year.

The recipe below is my absolute favorite.

1 pound (16-ounces) dried black-eyed peas, soaked overnight, and rinsed well

1 pound (16-ounces) smoked sausage, sliced into ¼-inch slices

½ bell pepper seeded and chopped (½ cup)

4 cups (32-ounces) low sodium chicken broth

10-ounce can diced tomatoes with green chilies

½ teaspoon freshly ground black pepper

2 Tablespoons finely chopped chives or green onions for garnish optional

Cook sausage over medium heat in a large Dutch oven until done. Drain well on paper towels. Pour fat from pan, and wipe interior with paper towel to remove any residual fat.

Return Dutch oven to medium heat; add onion, celery, and bell pepper. Cook for 5 minutes, stirring often. Add minced garlic; cook for 30 seconds until fragrant. Add tomatoes and chilies; continue to stir to loosen any remaining fond (brown bits) on bottom of pan. Add black-eyed peas, cooked sausage, thyme, salt, pepper, and chicken broth.

Cover and simmer over medium low heat for one to one and a half hours or until peas are tender and creamy. Adjust seasonings, and garnish with chopped chives or green onions. Serve with rice. Yield: 8 servings.

Chula King is the blogger behind PudgeFactor.com.

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