Across the South, a way of ensuring good luck for the New Year is to tuck into a plate of Hoppin’ John, a dish of nebulous origins, but that dates back at least to the early nineteenth century. Traditionally made with black-eyed peas that have been cooked with ham hock, Hoppin’ John is often accompanied on New Year’s by collards (green means money) and cornbread (good as gold). There are many iterations, and the folks at Olamiae in Austin have their own version which they’ve shared here. This beauty surely comes with a good luck guarantee—after all, who would mess with Texas?
Hoppin’ John
from chefs Michael Fojtasek and Grae Nonas of Olamaie in Austin, Texas
Variations on
New Years Hoppin’ John
Black-Eyed Pea Tortellini
Chorizo and Collard Empanadas
Beet Cauliflower Croquette with Black-Eyed Pea and Collard Green Curry
Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette
New Years Mezze
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Saving Sapelo
A Field Guide to Field Peas
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Curd's the Word
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