My mom was born and raised in Mississippi. If there is one thing a Southerner can do well is cook and eat. I love my mom’s southern dishes and one of my favorites is her Hoppin’ John dish for the New Year.
In the South, eating Hoppin’ John on New Year’s Day is thought to bring a prosperous year filled with luck. This dish is made with black-eyed peas, which are symbolic of pennies or coins, and can be served with Collard greens (more symbolic wealth since they are green, the color of money) and/or cornbread, which represents the color of gold—even more wealth.
Hoppin’ John is one of those classic Southern dishes that can be made in many different ways. At its core, however, Hoppin’ John is just rice, black-eyed peas, some kind of smoked pork, and onions. Simple and delicious. My mom’s recipe is just that. A simple recipe, allowing the black-eyed peas to shine. Served with a straight from the oven piece of cornbread, it’s so good.
This year, my mom is visiting for the holidays and I’ve convinced her to share her recipe for Hoppin’ John. It wasn’t easy, as it’s all in her head with no measurements or directions written down. I followed her every step and was able to put a recipe together to share. Make it and enjoy it on New Year’s Day!
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