In the Field

Hoppin’ John Rings in the New Year

By: The Local Palate

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 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 Year’s Hoppin’ John

Black-Eyed Pea Tortellini

Black-Eyed Pea Tortellini, Ham Hock Brodo and Collards from Collards & Carbonara: Southern Cooking, Italian Roots by Andrew Ticer and Michael Hudman. Photo by Bob Bayne.

Chorizo and Collard Empanadas

Chorizo and Collard Greens Empanadas from Anthony Lamas of Seviche in Louisville, Kentucky. Photo by Josh Meridith.

Beet Cauliflower Croquette with Black-Eyed Pea and Collard Green Curry

Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette

Beet Cauliflower Croquette with Black-Eyed Pea and Collard Green Curry from from Alex Harrell of Sylvain in New Orleans, Louisiana. Photo by Rush Jagoe.

Hoppin’ John New Year’s Mezze

Collard Green and Quinoa Tabbouleh and Black-Eyed Pea Hummus from Matt Moore of Nashville, Tennessee. Photo by Andrea Behrends

Collard Green and Quinoa Tabbouleh
Black-Eyed Pea Hummus

Originally published December 2015.

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