Hoppin’ John and Collards

For New Year’s Day on the first day of January, I have eaten black-eyed peas and rice, or Hoppin’ John, and collards for as long as I can remember. Little did I know, black-eyed peas are not only a traditional Southern dish, but a long-standing traditional Jewish New Year dish. In an article for Southern Living, Hannah Hayes notes, “There is evidence that people ate black-eyed peas for luck as early as 500 A.D. as part of the Rosh Hashanah meal. But the tradition of eating black-eyed peas with rice is African in origin and spread throughout the South, especially in the Carolinas, in the form of pilaus (perlo) or rice dishes simmered for a long time with chicken or shrimp. When black-eyed peas were added to the pilau, it became Hoppin’ John.” Eating Hoppin’ John, a savory blend of rice and black-eyed peas drawn from West African culture and brought to America by enslaved people, is today a Southern tradition that purportedly ensures prosperity and health in the New Year.

Note:

Hoppin’ John should be served with collards and can accompany turkey, brisket, or fried chicken. To make this recipe vegetarian, use vegetable broth.