Hoppin’ John stands as a cherished New Year’s tradition, particularly in the Southern United States. This flavorful dish, comprised mainly of black-eyed peas, rice, and savory seasonings, carries with it a symbolic significance deeply rooted in folklore.
Each element holds meaning: the black-eyed peas symbolize good fortune, while the rice embodies prosperity. Often accompanied by smoked ham hock or bacon and seasoned with onions, peppers, and spices, Hoppin’ John brings together a tapestry of flavors.
It’s believed that consuming this dish on New Year’s Day brings luck and abundance for the year ahead. As families and communities gather around the table, this culinary tradition not only delights the palate but also heralds the promise of a prosperous and auspicious new beginning.
Ingredients
- 4 Tbsp butter
- 1 whole medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 whole green pepper, diced
- 2 stalks celery, diced
- 4 cups black-eyed peas, soaked at least 6 hours
- 5 cups chicken broth
- 1 ham hock
- Salt and pepper, to taste
- ½ tsp cayenne pepper
- ½ tsp basil
- ¼ tsp thyme
- ¼ tsp oregano
- 1 bay leaf
- 2 Tbsp white vinegar
- 4 cups white rice, cooked
Instructions
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
Heat butter in a Big Green Egg cast iron Dutch Oven. Add onion, garlic, green pepper, and celery. Cook for 5 minutes. Stir in soaked black-eyed peas, chicken broth, ham hock, salt and pepper, cayenne, basil, thyme, oregano and bay leaf. Cook for 30 minutes.
Stir in vinegar. Serve over the cooked rice.
Serves 10