"Good luck" eating for the new year.

Hoppin' John. A lovely, hearty, healthy way to begin.

Now that the new year is here, it’s cold outside, your jeans are a teensy bit tight, I’m sure you are ready for simple, clean, healthy eating. I’ve got a bit of a plan going for the next week of heart-healthy meals, vegetable soups, more grains, flax in the morning with chia seeds, beans loaded in my salads and soups and snacks on hand like apples, hummus, olives. Snacks are honestly the hardest. I really want to reach for chips.

Finding a new recipe

I came across this recipe and was intrigued by the history. I found out several friends make this every January to celebrate the new year. I had never heard of it and loved reading about its history and how my friends had come to know about it. I had a ham bone on hand left over from holiday dinners and added it in, and so did my friend. I have been eating it on and off for a few days (possibly more than a few), adding raw spinach on top just after re-heating, avocado on the side; it’s so good and satisfying. With this cold snap we have had, it’s wonderful heating a bowl of this up.

Interesting history

The history as I have read online, mostly from Wikipedia and the New York Times, says that Hoppin’ John is a traditional Southern dish in the United States, specifically from the lowcountry of Carolina. It is made with black - eyed peas (which I happen to have on hand) and rice. I used brown rice. Its origin is intertwined with African, West Indian and Southern American cooking traditions.

The dish was eaten at a celebration on December 31, 1862 when enslaved Africans gathered to hear that the Emancipation Proclamation had set them free. The tradition of eating rice and beans (and peas) has continued.

Black eyed peas, which are the main ingredient, are native to Africa. They were brought to the South no doubt during the slave trade. Beans and rice are a common mixture in many cultures, but the black eyed peas are the key component of Hoppin’ John. It is a highly nutritious combination and a classic complete protein which provides essential amino acids. I often lived on beans and rice in University. I love it plain or with vegetables.

Bringing luck

The dish is thought to bring luck in the new year. Black eyed peas represent coins and eating them is said to increase prosperity. Rice represents abundance and combined together, the dish will increase your luck! I am going to be very lucky this year as I’ve eaten a lot of Hoppin’ John. Every time I reheat it, I add chicken or vegetable stock to thin it down and not burn my pot. There are many variations you can add like red peppers, greens - spinach and kale, carrots. My version is very simple but the ham gives it a very rich depth. If you don’t have ham, bacon or a spicy sausage will do. You can add spices like hot pepper flakes, paprika, or cayenne pepper. This can easily be converted to a vegetarian dish - omit the meat, add more spices and vegetables.

Wishing you all the luck of a good kitchen this year!

Recipe - Hoppin’ John

3 cups black-eyed peas soaked overnight. Rinse.
1 ham bone or 6 slices thick cut bacon cut into dice
2 tablespoons olive or vegetable oil
2 small onions chopped
2 garlic cloves minced
Approximately 6-8 cups chicken stock
Salt and pepper to taste
1 dried chili pepper broken up (or ¼ teaspoon flakes)
1 cup brown rice - like basmati

In a heavy soup pot, heat the pot and fry the bacon (if using). When done, remove with a slotted spoon and reserve on a paper towel. Remove the fat, wipe out the pan.

Heat the oil and add the onions. Sauté slowly until the onions are nicely soft but not brown. Add the garlic and stir for 30 seconds or so. Add the spices, salt and pepper. Add the peas, stock, hambone (or return the bacon to the pot) and let simmer for about 90 minutes and the peas are tender.

Taste and adjust for salt and pepper. Before serving, bring the soup back to a low boil and add the rice. Cook for another 45 minutes. Serve with chopped parsley and serve.

Can be easily frozen - remove the ham bone.

Credit: NYTimes, Wikipedia