All content copyright Katrina Hall 2008 through 2025

Wednesday, December 29, 2010

Welcoming the New Year with Hoppin' John

Who couldn't use a little good luck in the New Year? While traditionally a Southern New Year's Day dish to encourage prosperity in the brand new year, there's no reason you can't grab a little luck of your own , no matter where you live, with a bowlful of Hoppin' John.
While Hoppin' John is usually made with everything from salt pork, ham hocks, bacon, pork belly or chunks of ham, I've always preferred it plain and simple: Uncle Ben's rice, black-eyed peas, a little parsley or cilantro that symbolizes money and good fortune, maybe a few juicy slices of Portuguese linguica ( talk about culture clash!), and a bottle of Tabasco on the side. If you want the more traditional gumbo-like recipe similar to the bottom picture, you can find the basics here.

Hoppin' John

Makes about 5 servings.
For the black-eyed peas:

1 1/2 cups dried black -eyed peas
2 bay leaves
1/2 t. oregano
water to cover

Soak the peas in cold water for 30 minutes, along with the bay leaves and oregano.

Bring to a simmer on medium heat and cook about 30 minutes. Black-eyed peas turn mushy fast, so keep your eye on the pot.
Drain and drizzle with olive oil.

For the rice:

1 cup Uncle Ben's Original converted long grain rice
2 1/2 cups water
2 T. butter or olive oil
1/2 t. kosher salt
a few turns of the peppermill

Place the rice, butter or oil, salt, and water in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Uncover, fluff with a fork, take of heat, and cover again. The rice will become even fluffier after sitting for ten minutes.

The green:

a few tablespoons snipped cilantro or parsley or a helping of cooked collards, kale, or rapini

Happy New Year to you all! Hope it's a grand one ♥


Aaron Paul Lazar said...

I've never heard of this, Kat! How yummy, looks great! Thanks for your generous spirit and your constant motivation for all of us in the kitchen!

katrina said...

Hi Aaron - it's an adopted tradition from my years living in the South as a kid - and a great way to start the New Year! Hope you have a festive sending off of 2010 in your busy household!

Barb said...

Happy New Year to you, Katrina! A huge, big THANK YOU to you, too, for sharing so much with us - I have truly enjoyed reading your blog and trying so many of your delicious recipes. You have introduced me to many new things I might otherwise have missed. All that and I love, love, love your photography! Thank you so much!

May you and your family and friends enjoy a happy, prosperous and joyful 2011!!

katrina said...

Dear, dear Barb - I'm always so cheered by your swing byes and your kind comments - thank YOU!
Happy New Year to you and yours, and on to a brand new year in the kitchen!

Polk County Jail said...

Hoppin' John is a dish served in the Southern United States' consisting of black-eyed peas and rice, with chopped onion and sliced bacon, seasoned with a bit of salt.

katrina said...

That it is - and everyone seems to have their own special recipe. My recipe comes from a friend who grew up in Alabama and dished it up plain and simple: black-eyed peas and rice.


Hoppin' John is the name of this dish, and it's meant to bring those who eat it wealth and good luck in the year to come.