Anytime Hoppin’ John
When it comes to good luck, Southerners don’t take any chances. Each year on New Year’s Day, we hedge our bets by eating hoppin’ John, a rustic mix of rice, black-eyed peas, bacon, and onion that is thought to bring good fortune in the year to come. (Literally—the peas in the dish represent coins, and the stewed collards that are usually served on the side are the rich green of dollar bills.) For extra good luck, serve with Mess o’ Greens (page 245).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the peas in a saucepan with the water and bring to a low boil over medium heat. Reduce the heat and simmer for about 20 minutes, until just crisp-tender.
Step 2
Meanwhile, place the olive oil in a separate large saucepan over medium-high heat until hot. Add the ham and cook and stir for 2 to 3 minutes, until the ham is light brown around the edges. Reduce the heat to medium and add the onion, bell pepper, and jalapeño and cook and stir until the vegetables are tender, 3 to 4 minutes. Add the rice, thyme, and salt and cook and stir until the rice is coated. Add the broth and stir only once to mix, reduce the heat to low, cover, and simmer for about 10 minutes.
Step 3
Drain the peas and add to the pan with the rice; continue to cook, covered, for another 10 minutes, until all of the liquid is absorbed, the peas are tender, and the rice is fluffy. Remove from the heat and stir in the parsley, cilantro, and red pepper flakes. Season with salt and black pepper to taste and serve warm, topped with the salsa and garnished with scallions.
