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Who else has Hop John for New Years?

Dad used to make a version of Hop John for New Years (probably the only thing he liked about the South), and I have found few other people out West that do.

So, my question is; how may other CH'ers eat hop / hoppin John for New Years, and what do you put in yours?

I did some last year that had black eyed peas, smoked ham hocks, collard greens, rice, onion, and some spices. Came out pretty good.

As I understand it, the black eyed peas represent coins, and the greens folding money that will hopefully find you in the coming year if eaten on New Years.

Happy New Years from the desert outside of Fabulous Las Vegas Nevada !!!!

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  1. Thanks for reminding me to soak the black eyed peas. :)

    Black eyed peas and greens as side dishes are tradition in my family but not hoppin john. I don't think my Grandmother really cared for rice. I can't think of a single instance of her making it.

    Happy New Year from sunny Southern California!

    1. Black eyes for luck, collards for money. I should be really rich by now.

      I freeze fresh black eyes in summer, cooked with some onion and a ham hock. I saute the collards in butter, then simmer in broth til tender. I don't cook them together.

      Happy New Year from stunning Charleston, SC!

      11 Replies
      1. re: Sue in Mt P

        Black eyed peas and creamed cabbage is what my family eats down in TX.

        I cook the black eyed peas with some onion and either salt pork (preferable) or bacon. Cabbage gets boiled in salted water, drained and quickly braised with heavy cream and butter. If I have the ingredients on hand, I'll make up a batch of skillet cornbread to accompany.

        Happy New Year from warm-as-spring Austin, TX!

        1. re: Sue in Mt P

          Dad was stationed at Charleston from 59-65 while he was in the Air Force. I was born in Charleston, although Dad always said I was born on a Naval reservation -the Navy hospital served all of the branches. I was 4 months old when he got stationed at Travis AFB outside Fairfield CA, so I have no memories of Charleston.

          Being from Detroit Dad summed the South up as follows.

          Everything in the South bites, stings, scratches, is poisonous in one way or another, you have the heat, the humidity, and to top it all off, there are no single syllable words in the South =)

          I also have a rosin pot for rosin potatoes that they got back there that I need to try out.

          Someday I would like to take a trip back there, hopefully the chiggers won't find me.

          1. re: BIGGUNDOCTOR

            Hahahahaha! It's not that bad! We now have air conditioning. And bug repellent. Your Daddy was right about one thing: there are no one syllable words. Not a one.

            I don't know nuthin' 'bout no rosin potatoes. What's that?

            The food here is amazing. You owe it to yourself to visit your birthplace. In, ah, March!

            1. re: Sue in Mt P

              I just googled Rosin Potatoes, and it's actually potatoes cooked in rosin, or pitch. I've never heard of cooking with rosin. I've only ever seen it used on bows for stringed instruments.

              1. re: tracylee

                Sounds to me like it's what people did when they didn't have anything else! Like fried green tomatoes. Or hushpuppies :D

                1. re: tracylee

                  tracy, I used to step into 'it' with my ballet shoes

                  1. re: tracylee

                    Well, I'm finally back home after a fun weekend in Fabulous Las Vegas .

                    The rosin pot I have is a cast iron dutch oven type pot , but no lid. Dad said that you heat the rosin till it is liquid , then put the potatoes (taters for ya Southerners =) ) in the rosin. They sink to the bottom, and when they are done they float to the top. Remove them to cool, and crack them open to eat.

                2. re: BIGGUNDOCTOR

                  I just noticed the part about Travis! I was stationed there when my son was born (in '92) and we still live in the area.

                3. re: Sue in Mt P

                  I also use black eyed peas frozen in the summer...mine with some ham hock and hot sauce. The collards I get from my farmer are to die for!!!! I use a little smoked turkey wing and broth...mmmm

                  I also dont cook them together. Sometimes there is some rice you can throw on your plate if you want.And of course some fried hog jaw

                  Happy New Year from Murrells Inlet, SC!!!!

                4. My grandparents are from outside Memphis, and I'd always had black eyed peas and collard greens with smoked ham hocks (two separate dishes, not hoppin' john) without even knowing why!! I don't eat meat, but I carry on the tradition of black eyed peas with a slight change of chard instead of the collards/ham hock. Since any sautéed greens look like folded bills, I figured it's okay. :) Just don't eat lobster or chicken!! Apparently because lobsters move backward it could lead to setbacks. And since chickens scratch backwards it could lead to regret or dwelling on the past. Happy New Years everyone!

                  1. Mrs. O insists on the Hoppin' John, which this year will be meatless (no such thing as a faux ham hock!). That's okay, I'll just cook the onion and dried pepper in oil and stir the peas in for a bit before adding water, and they should be rich enough. The choucroute is what I insist on – two pots this time, one with real saucisse de Toulouse and one with Tofurkey "kielbasa" – and some boiled little potatoes. I've been making kraut with shredded fresh cabbage mixed in, which is really nice, and maybe a little greener!

                    2 Replies
                    1. re: Will Owen

                      Follow-up: cooked the peas as above, made them nice and soupy (just enough liquid for the peas to thicken nicely), then served them ladled over jasmine rice. It's very much better that way than combined in the serving dish, and this was the best I've ever done, even with no pig in it anywhere. We're having it tonight with some Brussels sprouts, steamed and then finished in a gratin pan with butter and parmesan.

                      1. re: Will Owen

                        Follow-up #2: someone truly smart suggested using smoked paprika if you're making a veggie version. Thanks! I chopped up a smallish onion and a poblano chile and cooked them to dead-soft in olive oil with a heaping teaspoon of the paprika, then stirred in two bags of frozen blackeyes, salt and water to cover. Then covered the pot and put it into a 275º oven for about two hours. Absolutely delicious with cornbread.

                      2. Oh yes, just put my BEP in to soak. I do a simple prep of sauteed onions, salt, pepper and smoked ham hocks, served over rice, with collards(prepared like the peas) and corn bread(gold to represent wealth)on the side. I am, after all, a card-carrying member of GRITS (Girls Raised in the South).