Nana's Hoppin John
I mentioned to my Granddaughter the other day that I would be making Hoppin John for New Years and she ask for a little history and the recipe, well that meant I had to write it down. Since I am writing it down of course I will share it with all of you.
This recipe has been passed down to me through the generations of my family and I feel sure that every cook has put his or her special touch to the recipe.Hoppin John came from the Low Country and spread throughout the south becoming a traditional New Years food for many. It is thought that the peas would bring prosperity and that if you counted the number of peas in a serving it would predict the amount of prosperity you will have for the coming year, so be sure and take out a large serving. If you eat the left over peas the next day the peas are referred to as "Skippin Jenny".
Nana's Hoppin John
Miz Helen's Kitchen
Ingredients
4 cups of soaked Black Eyed Peas
2 slices of bacon, chopped
1 Ham Hock
1 green Bell Pepper, chopped
1 red Bell Pepper, chopped
4 stalks of celery, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
Dash of Cayenne to taste
5 cups Chicken or Vegetable Broth
Directions
Wash, sort, and soak the black eyed peas
I use the quick soak method for this recipe (see package directions)
In a heavy stock pot, saute the bacon,bell peppers, celery and onion, until the onion is clear.
Add the black eyed peas, ham hock,all the seasons and the broth stir and mix well.
Cook on medium heat for 30 to 45 minutes until the peas are tender.
Keep a close watch on the liquid, if it gets to low add a little water.
Be sure not to cook to long or the peas will be mushy.
Enjoy your Hoppin John and the best of luck to you in the New Year!
Print Recipe
This recipe has been passed down to me through the generations of my family and I feel sure that every cook has put his or her special touch to the recipe.Hoppin John came from the Low Country and spread throughout the south becoming a traditional New Years food for many. It is thought that the peas would bring prosperity and that if you counted the number of peas in a serving it would predict the amount of prosperity you will have for the coming year, so be sure and take out a large serving. If you eat the left over peas the next day the peas are referred to as "Skippin Jenny".
Nana's Hoppin John
Miz Helen's Kitchen
Ingredients
4 cups of soaked Black Eyed Peas
2 slices of bacon, chopped
1 Ham Hock
1 green Bell Pepper, chopped
1 red Bell Pepper, chopped
4 stalks of celery, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
Dash of Cayenne to taste
5 cups Chicken or Vegetable Broth
Directions
Wash, sort, and soak the black eyed peas
I use the quick soak method for this recipe (see package directions)
In a heavy stock pot, saute the bacon,bell peppers, celery and onion, until the onion is clear.
Add the black eyed peas, ham hock,all the seasons and the broth stir and mix well.
Cook on medium heat for 30 to 45 minutes until the peas are tender.
Keep a close watch on the liquid, if it gets to low add a little water.
Be sure not to cook to long or the peas will be mushy.
Enjoy your Hoppin John and the best of luck to you in the New Year!
Print Recipe
Drain The Soaked Peas
Saute The Bacon and Vegetables
Add The Ham Hock, Seasons and Broth
Cook The Peas
Enjoy Your Meal
I am so happy that you stopped by today to enjoy this Hoppin John with us. If you are cooking this recipe on New Year's I wish you great prosperity in the coming year!Hope you have a wonderful week and come back to see us real soon!
Peace and Joy
Older Post
This looks so delicious! Happy New Year!
ReplyDeleteOh yes, I'll have a BIG serving please! Wishing you a wonderful 2014-enjoy:@)
ReplyDeleteDear Miz. Helen, It looks soooo good!! I would take a nice size serving even if I didn't have to count the peas.
ReplyDeleteHave a very Happy and Blessed New Year. Catherine xo
This looks so delicious! I am making a pot of peas this year to bring in the good luck. My mom makes peas for the new year all the time. Some years I do and some I don't, but this year they'll be a pot of peas on my stove.
ReplyDeleteMy mother in law would cook these peas for New Years but I hated them. This recipe actually sounds good and I would be willing to try it :)
ReplyDeleteHi Miz Helen and happy new year! Why is the dish called Hoppin John? Cheers
ReplyDeleteI just bought some black eyed peas and I want to make this. Can I make it in a crockpot? If so what temp and how long?
ReplyDeleteHi Diane,
DeleteYou sure can make this recipe in the crock pot, just make sure the peas have enough liquid and cook on low for 2 1/2 to 3 hours. Sure hope you enjoy the recipe!
Miz Helen
Miz Helen- a must make for me- When I make I'll link back to you. Thanks for sharing
ReplyDeleteThat plate looks like many of the plates my gran sat before us when I was growing up...Mmmm, good! Brings back memories. Blessings, D@TheShadyPorch
ReplyDeleteI love learning the history of dishes like Hoppin John! What a delicious looking dish and it's so nice that serving it is a tradition in your family. This is the kind of dishes the Hearth and Soul Hop is all about :-)
ReplyDeleteI never knew that the leftovers had a special name. Thank you for sharing your family recipe, Miz Helen. It's special to have a much-loved and much-shared dish.
ReplyDeleteI've never heard of such a thing! haha - but it looks amazing! Anything that helps me get more lentils and beans and peas and the like in my diet = good.
ReplyDeleteHappy New Year to you Miz Helen! Thank you so much for linking up with Fresh Food Wednesday! I'm gonna go double check I'm following you on all your social channels. Have a great week - hope to see you this Wednesday with more fresh food posts! xo, kristy
Delicious hoppin john, thanks for sharing with Hearth and Soul blog hop. I am highlighting this in simple homemade edition.
ReplyDeleteYou' ve done this right! I wish a had some right now. Thanks for posting at Fiesta Friday and Happy New Years!
ReplyDeleteMollie
What an interesting post, especially since you shared your family backstory to this recipe for hoppin john. Will try to make a vegan version and may serve it with the collard greens and black eyed peas mixed together.
ReplyDelete