Will a soul food fixin’ of ‘Hoppin’ John’ be a part of your New Year’s celebration meal today? If not, it really should be and here’s why . . .
Hoppin’ John is a dish made of rice, peas, and pork usually served and eaten in the Southern United States on New Year’s Day! This mixture, which was the subsistence of enslaved West Africans en route to the Americas, is believed to bring good luck. Just add greens (collards, mustards, or cabbage) which represents money to your plate and you’ll have a meal of prosperity to kick off the New Year!
So if you’ve never made Hoppin’ John before, learn how to make this classic soul food dish with Chef BJ Dennis of Charleston, South Carolina!
1 ham hock
½ onion, diced
½ green bell pepper, diced
2 cloves garlic, minced
1 – 1 ½ cups red peas (or substitute with black-eyed peas)
2 cups Carolina Gold rice (or substitute with long-grain white rice)
2 teaspoons of pepper vinegar
– Onion powder
– Garlic powder
– Cayenne Pepper
– Seasoning Salt
– Garlic Salt
Let ham hock boil for 30-40 minutes or until tender. Dice onion, bell pepper and garlic–set aside. Add red peas once ham hock is tender. Stir occasionally. Next, add onion, bell pepper, garlic and pepper vinegar. Mix ingredients. Add dry spices (salt, onion powder, garlic powder, paprika, cayenne pepper, seasoning salt and garlic salt). Add water as needed for peas (enough to cover ingredients in dish) and cover dish with lid. Rinse rice until water runs clear. Add rice to dish and cover in water. Mix ingredients and let cook for 30 minutes.
Learn more about Chef BJ Dennis and this classic dish from the Lowcountry of South Carolina at DiscoverSouthCarolina.com