Hoppin’ John
Hoppin’ John is a southern dish that is commonly served as a New Year’s dinner. For those who might be unfamiliar with southern New Year’s customs, a traditional meal of Hoppin’ John is usually served with collard greens, pork and cornbread. Hoppin’ John is eaten for good luck. The black-eyed peas swell when they’re cooked, indicating a growth in posterity. Collard greens will ensure you have money for the year. Pork is eaten because pigs root forward while chickens scratch backwards therefore, pork symbolizes growth and progress through the year. Cornbread symbolizes gold.
1/2 pound sliced bacon, cut into 1-inch pieces
1 small green or sweet red pepper, chopped
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained
In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.
Recipe by Anne Creech