Southern Tradition: Hoppin’ John

My family is not one for superstitions, but each new year we come back to this recipe: Hoppin’ John.

Hoppin’ John is a black-eyed pea stew with collards and either sausage or ham. The soup is supposed to bring good fortune in the new year, with the peas representing coins and the collards representing dollars.

It’s not such a hard superstition to follow, eating delicious soup on a January day hardly seems like a sacrifice for some possible good luck. So here’s to the new year and may you have a little extra good fortune in your future!

Ingredients:

• 1 Tablespoon Olive Oil
• 1 Medium Chopped Onion
• 1 Rib Chopped Celery
• 3 Cloves Minced Garlic
• 1 Teaspoon Dried Thyme
• 2 (15.5 oz) cans drained black-eyed peas
• 2 cans chopped collards or 4 cups chopped fresh
• 1 (14.4 oz) can of drained diced tomatoes
• 1 (4 oz) can drained diced green chilies
• 1 cup chicken or vegetable broth
• 8 Ounces of Sausage (or ham hock)
• 3 Cups Cooked Rice
• Salt and Pepper to Taste

Directions:

1. In a large nonstick skillet on medium, heat oil. Add onion and celery and cook for 5 minutes or until softened. Stir in garlic and thyme.
2. Transfer to a large pot or slow cooker. Add the black-eyed peas, collards, tomatoes, chilies, broth, and salt and pepper. Cover and cook on low for 4 to 6 hours, checking periodically.
3. For Ham: Add cooked ham hock to pot 1-2 hours before serving. Add cooked rice 15 minutes before serving.
4. For Sausage: About 15 minutes before serving, heat a large nonstick skillet on medium. Crumble and cook sausage until no longer pink. Add to pot along with cooked rice and stir.