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Hoppin' John?

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I just searched for Hoppin' John here, and was amazed that there were no results found since it is a traditional southern dish for good luck in the new year, which is upon us! Does anyone have a tried and true recipe? Much obliged!

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  1. did you search for black eyed peas? The result is tons of links, here's just a few:

    http://chowhound.chow.com/topics/9032...
    http://chowhound.chow.com/topics/9292...
    http://chowhound.chow.com/topics/7564...
    http://chowhound.chow.com/topics/3536...

    Now, these discussions may not be as narrowly focused on hopping john, but plenty of good ideas there.

    1 Reply
    1. re: janniecooks

      our neighbors made it every year. they started it going New Year's Eve during their party. all us girls'd be in the kitchen helping out. smelled great/tasted better next day NYDay

    2. I think the threads are titled Hopping John...but yes, there are tons of them (including a few running currently)

      Soak your beans.

      Simmer them with a piece of smoked, cured meat (hog jowl, ham hock, smoked turkey wings, etc) and a chopped onion til tender. Add salt, pepper, and Tabasco to taste.

      done.

      3 Replies
      1. re: sunshine842

        Proper New Year's hopping John needs to also have some greens cooked in. I use Kale. The symbolism is green for money in the new year and beans for coins. Just shred or cut some greens and toss them in towards the end of cooking time for the beans. Cook until the greens are tender -- maybe 15 to 20 minutes. Depending on the heat under the beans and the size of your shreds maybe a bit less or more time. Yummy -- and good for our health so even if the money doesn't arrive we get something even more valuable.

        1. re: susanl143

          Actually, traditional Hopping John does not contain greens (they are served separately), but it does contain rice. Here is a good recipe for the OP:

          Hoppin’ John
          Makes 8 or more servings
          1 pound dried black-eyed peas (soaked overnight)
          6 to 8 cups water, as needed
          1 large ham hock or 1 piece salt pork (¼ to ½ pound)
          Large pinch crushed red pepper flakes, or 2 seeded and diced jalapeños
          1 large onion, chopped
          Salt
          1 red bell pepper, seeded and chopped
          1 green bell pepper, seeded and chopped
          1½ cups long-grain white rice
          Fresh chopped green onions or parsley
          Hot sauce
          1. Rinse the peas; place in a saucepan with water and ham hock. Bring to a boil, then reduce heat to low. Add crushed red pepper flakes and onion. Gently simmer about 1 hour until peas are just barely tender and about 3 cups of liquid remain. (Add more water if needed.)
          2. Taste and add salt as needed. Add the bell peppers and rice, cover and cook over low heat for 20 minutes.
          3. Taste and adjust seasoning as needed. Sprinkle with green onions or parsley and serve with hot sauce on the side. Serve with collards, hog jowls or bacon, and cornbread if desired.

          1. re: carolinadawg

            That's similar to how I make it. Soak peas overnight, water, ham hock, onions, peppers, (a little celery) placed in the slow cooker on low 6+ hours. Seasoned to taste at the end. Serve over white rice.

            Collards made separately but with similar ingredients. Collards, ham hock, onions, peppers, a little celery, water, 1/4 cup of apple cider vinegar, salt, pepper, a few shots of Tabasco, and time.

      2. Is it okay to do the quick soak method with Black Eyed Peas?

        1 Reply
        1. re: sparky403

          Yes -- quick soak works with all dried beans.

        2. is today the day to consume or tomorrow??

          1 Reply
          1. re: toodie jane

            Tomorrow, per tradition. Any day, per one's desire.