New Year's Day Hoppin' John

Hoppin' John is found in most states of the USA South, though some say the name may have originated in the Carolinas. Many food historians generally agree that "Hopping John" is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name. Some have said that the children were invited to hop around the table before sitting down to eat. Others claim the name is related to the African-American folk figure High John.

This New Year's Day dish is supposed to bring luck. This flavorsome dish from USA Southern cooking combines two foods that swell when cooked: black-eyed peas and rice. It is seasoned with a red onion for luck and pork that draws abundance.

1 pound dried black-eyed peas
pork--either meaty ham bone, ideally left over from the Christmas ham, or 2 small smoked ham hocks, or 5 slices of cooked bacon
1 medium red onion, sliced and chopped
1 teaspoon powdered kelp
½ teaspoon ground black pepper
1 quart chicken stock
1 pint steamed white rice
optional 1 clove garlic, chopped, or some powdered garlic
optional Tobasco sauce to taste
optional red pepper flakes to taste
optional 1 small jalapeno pepper, sliced, to taste

Wash beans. On New Years Eve, put the beans into 6 to 8 quarts of water. Soak beans over night. DISCARD water in the morning on New Years Day.

Use a large soup pot, Dutch oven, or crock pot. Combine the black-eyed peas, pork (ham bone, ham hocks, or bacon) and chicken stock. (If you are frying up bacon, save the grease in the hot pan to sear the chopped red onion and optional garlic.) Add all other ingredients to pot.

Bring to a boil. Reduce the heat and simmer for about 1½ hours or for all morning, stirring occasionally. If the liquid evaporates, add more stock or water. Add steamed rice to pot about ½ hour to 15 minutes before serving.

I strongly advise against adding the Tobasco sauce and red pepper flakes and jalapeno pepper all together. However, these are all different seasonings people use in different recipes of Hoppin' John. Personally I stick just with the garlic and black pepper.

I emphasize a red onion in this recipe, because that was something my mother insisted upon. One year, we went to three different grocery stores looking for a fresh, red onion. My mother insisted a white or yellow onion wouldn't do. Apparently, she got this recipe from a woman who lived in Florida, who explained, "You just make the recipe on the back of the bag and add in your own spices." But you had to have a red onion. Years later, I learned red onions were associated with luck spells around the Carolinas.

Serve with turnip greens or collard greens. The greens, being green like money, reinforce the notion of prosperity.

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