HOPPIN’ JOHN

Ring in the New Year with this Hoppin’ John, which is sure to warm you up and bring luck for the upcoming year!

Every New Year my grandpa would make Hoppin’ John.  I’m pretty sure his mom made it when he was a kid, so this recipe goes WAY back.  Eating Hoppin’ John on New Years is thought to bring a year full of prosperity and luck!  It’s kinda neat that each item of food means something symbolic.  The peas are symbolic of pennies or coins.  All those dolla dolla bills! lol.  Collard greens, kale, or spinach  add to the “wealth” since they are the same color as our money.  Cornbread, which is served alongside is symbolic of gold.

And I learned from the ol’ goog that the day after Hoppin John turns into “Skippin Jenny” which demonstartes frugality and giving more hop for an even better chance of prosperity. via. wikipedia 

  I’m not a big “leftover” fan, but this is unbelievable as leftovers.  By day 2 the flavors have really meshed together and it is just so damn delicious.  Seriously, there really aren’t words to describe this as leftovers.  You can use any form of protein you like; ham or bacon are the traditional cuts of meat used.  Shredded chicken would be pretty delicious in this as well or even an Italian sausage.  

  This was my first year finding pre-soaked black eyed peas at the grocery store.  I found them in the produce section.  A little pricey, but a nice option if you don’t want to soak overnight, or if you simply forgot 🙂 This can be done in the Instant Pot, but I prefer to let it cook low and slow.  

Print

Yum

HOPPIN’ JOHN

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 6-8

Ingredients

• 1 lb dry black eyed peas
• 6 cups chicken broth
• 2 lb ham hock
• 2 tbl olive oil
• 1 medium yellow onion, chopped
• 1 cup celery, chopped
• 3 garlic cloves, minced
• 1 cup carrot, chopped
• 1 tsp red chili flakes
• 1 1/2 tsp sea salt
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp pickling spice
• 4-6 cups cooked rice
• OPTIONAL: sliced green onion, tabasco, cider vinegar

Instructions

1. Soak peas overnight and drain when you are ready to cook
2. To a large stock pot add the olive oil. Once hot, add the carrot, celery, and onion. Saute for 2-3 minutes until fragrant. Add in the minced garlic and stir for another 30 seconds.
3. Next, place the ham hock into the pot and pour the broth into the pot.
4. Add the peas, red chili flakes, sea salt, bay leaves, thyme, basil, and pickling spice.
5. Bring to a boil, stir, cover, and reduce heat to a simmer for 2-3 hours or until black eyes peas are tender.
6. After the black eyed peas have become tender, remove the ham hock from the pot and take off the meat. Put the meat back into the pot and discard the bone.
7. While the Hoppin' John is simmering make your rice and then set aside until ready to use.
8. Once everything is cooked, place everything into a bowl and add the optional green onion, tabasco, and a splash of cider vinegar

0.1

Is Hoppin’ John a tradition in your family?  

Whole30: no

Paleo: no