Across the South, many people are familiar with a dish called Hoppin’ John, a mix of rice, blackeyed peas and ham hocks or bacon. Though eaten throughout the year, this meal is usually served on New Year’s Day because many southerners believe that eating black-eyed peas on the first day of the year will bring good luck. Cabbage is also often served with Hoppin’ John because some people believe that those who eat cabbage on the first day of the year will earn more money than those who don’t.
Nobody knows the true origin, or beginning, of the name Hoppin’ John, but some believe it may have originated in Louisiana from the French Creole name for pigeon peas, a pea similar to a black-eyed pea. The French Creole term for pigeon peas is “pois a pigeon,” which is pronounced “pwah peeJon.” This may have sounded like “Hoppin’ John” to English speaking Southerners. The dish has been called Hoppin’ John ever since the early 1800s.
1/2 pound sliced bacon, cut into 1-inch pieces
1 small green pepper, chopped
2 celery ribs, chopped
1 onion, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained
In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.
Nobody knows the true origin, or beginning, of the name Hoppin’ John, but some believe it may have originated in Louisiana from the French Creole name for pigeon peas, a pea similar to a black-eyed pea. The French Creole term for pigeon peas is “pois a pigeon,” which is pronounced “pwah peeJon.” This may have sounded like “Hoppin’ John” to English speaking Southerners. The dish has been called Hoppin’ John ever since the early 1800s.
1/2 pound sliced bacon, cut into 1-inch pieces
1 small green pepper, chopped
2 celery ribs, chopped
1 onion, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained
In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.
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