Hoppin' John

Hoppin' John is the definitive New Year's dish of the American South, especially South Carolina's Lowcountry. Black-eyed peas cooked with a smoked ham hock and served over rice are said to bring luck and prosperity in the coming year. The dish likely traces its roots to West African rice and cowpea traditions carried by enslaved people to the Carolina coast.

Serves: 6

Ingredients

• 450g (1 lb) dried black-eyed peas, soaked overnight and drained (or two 400g / 14 oz cans, rinsed)
• 1 smoked ham hock (about 400g / 14 oz)
• 1 medium onion, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1.5 litres (6 cups) chicken stock or water
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 2 bay leaves
• 2 tbsp (30ml) vegetable oil
• Salt and black pepper
• 400g (2 cups) long-grain white rice, cooked separately

To Serve

• Sliced spring onions (scallions)
• Hot sauce
• Cornbread

Instructions

1. Heat oil in a large heavy pot over medium heat. Add onion, celery, and bell pepper; cook 6–7 minutes until softened. Add garlic and cook 1 minute more.
2. Add the drained black-eyed peas, ham hock, stock, smoked paprika, cayenne, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
3. Cook uncovered 1 hour to 1 hour 30 minutes, until the peas are fully tender and the broth has thickened. Stir occasionally and add water if the liquid drops too low.
4. Remove the ham hock. Pull off any meat, shred it, and return it to the pot. Discard the bone and skin.
5. Season generously with salt and black pepper. Remove bay leaves.
6. Serve the peas and their potlikker ladled over steamed white rice, topped with sliced spring onions and a splash of hot sauce.

Cook's Notes: The liquid the peas cook in — called potlikker — is considered sacred in Southern cooking. Don't drain it; it is the soul of the dish. Leftovers improve greatly the next day.