The New Year’s Good Luck Meal here in the south is Black-Eyed peas, also known as Hoppin John. According to southern folklore eating, black-eyed peas on New Year’s Day will guarantee you good luck all year. So why take any chances?
I serve it every New Year’s Day. However, before I serve it, I add a shiny dime for one person to find and receive extra lucky.
Therefore, the first item on my New Year agenda is preparing that “good luck” traditional supper.
The tradition started in the late 1700s and continues today in the South.
Black-eyed Peas Hoppin’ John – Southern Dish
Black-Eyed Peas Recipe
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I use budget-friendly dried Black-Eyed peas for this recipe. To save time, I use this quick soak method to soak the beans.
- Dried Black-eyed pea (Quick soak recipe)
- Smoked ham hocks
- Spring onions
- Olive oil
- Garlic clove
- Bay leaves
- Smoked Paperkia
- Red pepper flakes
- Dutch oven
- Measuring cups
- Measuring spoons
- Cutting board
- French chef knife (this one is my favorite)
- Rice cooker
Next, I add one chopped onion and 4 ribs of chopped celery.
Saute the onion and celery for 2 minutes.
Add one clove minced garlic to the pan and saute for 2 more minutes.
Once the vegetable mixture is soft and the onions are translucent it is time to add the soaked black-eyed peas to the dutch oven.
Then add the smoked ham hocks.
Tip: I rinse them before using them to prevent any bone debris.
Black-Eyed Pea Southern Spices
Add 1 teaspoon thyme and one bay leaf.
Next, add 2 teaspoons smoked paprika and 1/2 teaspoon red pepper flakes.
Pour in 4 cups of freshwater.
Give the pot a good stir then cover and bring to a boil then turn down the heat to a simmer for 1 hour to 1 hour and 20 minutes.
Tip: Cook until peas are tender, not mushy.
While the peas are cooking prepare garnishes and rice. For the garnishes chop 8 ounces of fired thick-sliced backing and slice 4 green onions.
To make cooking the rice super easy I use a rice cooker following the rice package’s directions.
Tip: Start cooking the rice during the last 20 minutes of the pea’s cook time.
Southern Black-Eyed Peas Hoppin John
- 2 Tablespoons Olive oil
- 1 onion (chopped)
- 4 Ribs of celery (chopped)
- 1 Garlic clove (minced)
- 1 pound dried black-eyed peas (quick soaked)
- 2 Smoked Ham Hocks
- 8 ounce Bacon (fried and chopped)
- 4 cups Water
- 4 Spring onions (sliced)
- 1 Bay leaf
- ½ teaspoon Red pepper flakes
- 2 teaspoons smoked Paprika
- 1 teaspoon thyme
- After soaking the Black-eyed peas I drain them and rinse them with cold water. Then set them aside.
- Heat 2 tablespoons of olive oil in a dutch oven over medium heat.
- Add chopped onions and celery and saute for 2 minutes.
- Next, add minced garlic and saute for another 2 minutes.
- Add Black-Eyed peas, ham hocks, spices, water.
- Bring the mixture to a simmer. Cover and cook until peas are soft (not mushy), about 1 hour to 1 hour and 20 minutes.
- Serve over hot fluffy rice and garnish with chopped bacon and sliced spring onions.
Serve Hopping John over hot fluffy rice with a side of collard greens and bread.
You will find traditional hopping john served over rice every New Year’s Day in the south.
You might also like these recipes:
The iconic Senate Bean Soup served in the U.S. Senate is perfect for a budget-friendly dinner.
Slow Cooker chili is another favorite bean recipe you might enjoy too.
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See you soon,