Let’s have a lucky 2024

 

Hoppin' Uncle John
image by Freepik

By this time, most of us have that big Christmas dinner planned (except maybe my daughter who says she missed the planning-ahead gene). But we will roast two smaller turkeys for seventeen people, and serve with mashed potatoes, gravy, green bean casserole (made according to Campbell Soup’s classic recipe), dressing (not stuffing), and, we hope, fresh dinner rolls following my mom’s classic recipe. Nobody ever eats dessert, but we may have one or two pies. The non-planning daughter usually makes one of her lattice apple pies.

But now, since I do have the planning gene, it’s time to think about New Year’s. Having spent the first twenty years of my life in Chicago and then a couple of years in northeast Missouri, I’d never heard of black-eyed peas, let alone the tradition about them bringing good luck until I came to Texas. In fact, I came from a household where the only beans we had were northern sweet beans, so I was suspicious of these things—they might be called peas, but they looked like beans to me.

For several years, I just avoided the whole subject, but I’m a sucker for traditions, and eventually I was drawn in. I heard of something called Hoppin’ John. My kids were used to stews and soups, and I thought they might like Hoppin John, with it’s rice, better than a straight serving of peas. So I investigated recipes, adapted one to our taste, and fixed it. The kids called it Hoppin’ Uncle John, in honor of my brother (I don’t know that he was particularly honored!). Here’s what I did:

Ingredients:

4 Tbsp. butter

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 lb. black-eyed peas (there’s no shame using canned peas—just use two 15oz. cans, and you don’t need to drain off the liquor—it’s full of taste and vitamins; you also probably don’t need to cook the peas as long)

5 cups chicken broth

1 whole ham hock (you can also use bacon or salt pork, but I like ham best)

1 14 oz. canned tomatoes, optonal

Salt and pepper to taste

Cayenne pepper to taste (optional, and I don’t do it)

2 Tbsp. white vinegar

Rice

Directions

If using dried beans, soak in cold water at least six hours, drain and rinse. Pick out any bad or shriveled peas.

Melt bitter over medium heat, and sauté onion and celery until tender. Add garlic and cook for a couple minutes, stirrng to be sure garlic doesn’t burn. Add peas, broth, and ham hock. Season with salt and pepper and cayenne, if using. Bring to a boil and then simmer for 30-45 minutes.

Remove the ham hock and let cook until you can handle it. (I used to think we needed a whole, bone-in ham, but they are expensive and not popular with my family.) Trim skin and fat off hock and get as much meat as you can. If necessary, chop into small pieces.

While ham hock is cooling, check the pot for liquid. If there’s too much, cook on low wth the lid off until it thickens up; if it’s too thick, add more broth, a bit at a time. You don’t want soup, but you do want enough pot likker to pour over the peas.

Return ham to pot and heat through. Add the vinegar. Serve over rice. If you like, you can mix the rice in, but if you expect to have leftovers, I’d keep it separate. Rice, like pasta, tends to soak up liquid. Garnish with chopped parsley if you’re feeling fancy.

I haven’t made Hoppin’ John in years. I served whole hams and a separate pot of peas, but I think this is the year I’ll try Hoppin’ John again. Serve it with leafy greens (spinach for me, no kale or turnip greens) which represents paper money and cornbread which symbolizes gold. I’ve heard you will earn a penny for every pea you eat on New Year’s Day (hard way to get rich), while others say you should eat 365 peas that first day but leave three on the plate for good luck. You do you—I guess it all depends on how superstitious you are.

Here's to a joyous 2024 with plenty of money, food, and comfort for all!