Today is the day before the start of the New Year, and traditions for good luck and prosperity are numerous. One of the good luck traditions that comes from the Southern United States is to have Hopping John on New Year’s Day. The dish dates back to the days of slavery, and was made from ingredients available to the slaves. The story goes that if you eat humbly on the first day of the year, you will be prosperous for the rest.
There are a lot of traditions like this, around a lot of different foods. My friend June’s mother, Michi, makes Corned Beef and Cabbage every New Year’s day. I have no idea where she got this tradition using this very American dish, since she herself is Issei, first-generation Japanese!
I skipped making Hopping John this past New Year’s, and look what happened — I had a heart attack! So, this year, I’ve got my ingredients at the ready, and I’m prepared to start cooking this evening, for tomorrow. Here’s my favorite recipe, of the many out there, for this tasty and hearty stew:
TRADITIONAL HOPPING JOHN Yield: 10 servings
Recipe fron the collection of Joan Mershon
4 Bacon strips [*]
1/4 C Onion, diced
1/2 Bell pepper, diced
1/2 Red bell pepper, diced
2 C FRESH Blackeyed peas
-or purple hull peas
-or 2 pk (10 oz) frozen blackeyed peas
1/2 C Uncooked white rice
2 C Water
Salt & pepper, to taste
Louisiana Hot Sauce
Dice bacon*. brown in dutch oven with onion and peppers, until bacon* is
crisp and vegetables are soft. Add peas and rice. then water. Cover and
simmer over very low heat about 20 minutes, until the rice is tender. Salt
& pepper to taste. Add a dash of hot sauce (to taste).
What is YOUR tradition? What little thing do you do to make the coming New Year a happy, healthy and prosperous one? Please share — we can all use a little good fortune!
EDIT: [*] If you’re vegetarian, you can use a whole black cardamom pod (available at Penzey’s or other spice and herb sources) instead: Place the whole pod in the beginning of the cooking time — and remove it after about 1 hour, to give a smoky taste without bacon. You can also add about 1/4 tsp. of cumin for the smoky goodness. I’ve made it that way for some veggie guests, and it rocks! –SC