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

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


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

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
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.
Make it Your Way...

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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.
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.
Remove the ham bone, cut off meat; dice and set aside. Drain the peas and set aside.
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.
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.

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user Christine Whisenhunt cwhisenhunt - Dec 31, 2011
Never had this, but I LOVE black eyed peas, so I'll have to try it soon! Thanks, Dee, for sharing!
user Diane Hopson Smith DeeDee2011 - Dec 31, 2011
Hope you enjoy Christine! Happy New Year friend!!
user Carol Junkins CarolAJ - Dec 31, 2011
mmm sounds wonderful ! and then to be rich afterwards what else could we ask for ? !
user Christine Whisenhunt cwhisenhunt - Dec 31, 2011
Happy New Year to you, Dee! May you find it full of many blessings!

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