Diane Hopson Smith Recipe

Hoppin' John a New Year Tradition - Dee Dee's

By Diane Hopson Smith DeeDee2011


Recipe Rating:
 6 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Diane Hopson's Story

As long as I can remember,we had black-eyed peas & greens on New Year's Day.

Throughout the coastal South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck.

The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls.

Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money.

Another traditional food, cornbread can also be served to represent wealth being the color of gold.

Ingredients

1 lb
bag dried black-eyed peas
1 large
carrot (optional)
1 to 2 tsp
baking soda (optional)
1
meaty ham bone (i used a ham bone i had in the freezer from our thanksgiving ham) you can use ham hock or chopped ham
2 medium
onions, chopped and divided
3 to 4 clove
garlic, minced
1
bay leaf
1 c
long-grain white rice (not minute rice)
1
10-oz can rotel tomatoes
1 large
bell pepper, chopped
2 to 3
ribs of celery, chopped
1 large
jalapeno pepper, minced
2 tsp
cajun seasoning
1/2 tsp
dried thyme
everglade seasoning to taste
salt and pepper to taste (i used cayenne pepper)
3 to 4
green onions, sliced
red pepper flakes to taste, optional

Directions Step-By-Step

1
Soak peas. I used the 2 hour method for soaking peas; Rinse and sort peas. Combine 8 to 10 cups of cold water, carrot, baking soda and peas in a large pot. Bring to a vigorous boil; boil for 2 minutes and remove from heat. Let peas soak for 2 hours.

NOTE: The carrot and baking soda is a little trick that was passed on from my grandmother and mother. They both believed that this will reduce gas. Not sure this is true but I have been cooking dried peas and beans this way for years without a problem.
2
Once peas have soaked, add meaty ham bone, 1/2 of the chopped onions, garlic and bay leaf. Bring to a boil; reduce heat to a med-low and simmer 20 to 30 minutes until peas are tender but not mushy.

NOTE: If necessary, add additional water to cover peas.
3
Remove the ham bone, cut off meat; dice and set aside. Drain the peas and set aside.
4
Add 2 1/2 cups of water to the pot and bring to a boil; add rice and bring to boil; reduce heat, cover and simmer for 10 to 12 minutes.
5
Add remaining onion, peas, rotel tomatoes (with juice), bell pepper, celery, jalapeno pepper, and seasonings to rice. Bring to a simmer and cook an addional 5 to 8 minutes until rice is tender. Stir in sliced green onions and ham. Serve with hot cornbread.

About this Recipe

Course/Dish: Vegetables, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy