Hoppin' John

Hoppin' John is the ritual New Year's dish of the American South, eaten on January 1st to bring good luck and prosperity — the black-eyed peas represent coins, and collard greens served alongside represent paper money. Its roots run deep into West African foodways brought by enslaved people to the Carolina Lowcountry, where cowpeas (black-eyed peas) were a staple crop. The dish is a masterclass in building flavor from humble ingredients: smoked pork, the "holy trinity" of Southern cooking, and long-simmered legumes.

Serves: 6

Ingredients

• 400 g (2 cups) dried black-eyed peas, soaked overnight
• 200 g (7 oz) smoked ham hock or diced smoked bacon
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1.5 litres (6 cups) chicken or pork stock
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 370 g (2 cups) long-grain white rice, cooked separately
• 3 spring onions, sliced, to serve

Instructions

1. Render bacon or ham hock in a large heavy pot over medium heat for 5 minutes. Add onion, celery, and bell pepper; cook 8 minutes until softened.
2. Add garlic, smoked paprika, thyme, and cayenne; stir 1 minute.
3. Drain peas and add to pot along with stock. Bring to a boil, then reduce heat and simmer 45–60 minutes until peas are completely tender but not mushy. Add more stock or water if needed.
4. If using ham hock, remove, shred the meat, and return it to the pot. Season generously with salt and pepper.
5. Serve over or mixed with cooked white rice. Garnish with spring onions.

Cook's Notes: Leftover Hoppin' John — called "Skippin' Jenny" — is considered even luckier. The dish reheats beautifully with a splash of stock. For smokier depth, add a dried chipotle chile with the peas.