Hoppin’ John

The end of the year is fast approaching and what better way to set up for success in the coming year than to prepare and eat a classic Southern good luck standby. 

Black-eyed peas have been known as a good luck food for ages. Throughout the American South the stubby peas becoming engorged with flavorful cooking liquid are a symbol of prosperity.  When served alongside boiled collard greens, capturing the imagery of money, your prospects for the next 12 months look mighty positive. I love food traditions, often regardless of their intentions, and wholly welcomed this one into my life. Whether or not it works remains to be seen, but I encourage you to find out.

At Antioch we leave out the pork and follow a vegan preparation. If you have no prejudice against swine, I highly recommend you leave it in.

 

2 Tbsp. vegetable oil or lard

2 cups onions, diced

2 cloves garlic, crushed and diced

1 pound dry black eyed peas, soaked overnight

4 cups water or flavorful stock

¼ cup parsley, chopped

1 Tsp. thyme

Salt and pepper to taste

¼ Tsp. tabasco sauce or equivalent red pepper sauce

2 Tsp. cider vinegar

1 smoked ham hock or jowl bacon

 

Heat the oil or lard in a medium saucepan or small stock pot. Sauté the onions and garlic for a few minutes.

Add the seasonings and sauté until fragrant, add the vinegar, pepper sauce sauté a minute further and then add everything else.

Bring the pot up to a gentle simmer and cook until the beans are fat and tender, this should take about 30 minutes.  Add more stock as needed if the beans start to look dry.   Season the beans with salt and pepper to taste.

 

NOTE:

Hoppin’ John is typically served over rice

Make sure to cook some collards or kale to go along, securing a positive financial future for you and your friends