At our house, we celebrate the new year with a big bowl of Hoppin’ John, made with big flavor and cozy vibes by yours truly, Karl. A traditional southern dish believed to seal in good fortune for the year ahead when eaten in New Year’s Day, we happily eat it every year.
Hoppin’ John
Serve 4 – 6
Recipe adapted from Bon Appetit
- 8 oz. bacon
- 1 small yellow onion, small diced
- ½ green pepper, small diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1¼ cup black eyed peas, soaked overnight and drained
- 1 Tablespoons Cajun seasoning
- 2 teaspoons dried thyme
- 1 bay leaf
- 4 cups chicken broth or water
- ½ teaspoon ground pepper
Instructions:
Cooked long grain rice and sliced scallions
Heat Dutch oven or other heavy pot over medium-high. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour out all but 2 Tablespoons fat from the pot.
Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.
Add black-eyed peas, Cajun seasoning, dried thyme, bay leaf, and ham hock (if using), then pour in broth. Bring to a rolling boil, then reduce heat and cover the pot. Simmer until peas are tender but not mushy, 1–1½ hours.
Divide rice among bowls and top with a ladleful of peas. Scatter scallions over.