Technically this is our second New Year’s Eve living in South Carolina, but the first one barely counts. We had just moved here, in a whirlwind month that not only included moving to a new state, but also getting married, honeymooning in Puerto Rico, and spending Christmas with Ally’s family. I’m pretty sure there were boxes strewn about, half unpacked, while we watched the ball drop to close out 2015.
This year we decided to put a little bit of effort in and make a New Year’s Eve dinner. I strongly considered going Asian and honoring their traditional New Year’s noodle dishes, representing longevity for the next year. But instead, I decided to pay homage to our not-so-new-anymore home with southern Hoppin’ John.
In researching Hoppin’ John recipes, I learned that like pimento cheese (see similar ravings in that post), everyone’s own grandma prepares it the correct way, while everyone else’s grandma is doing it incorrectly. Here are the facts regarding Hoppin’ John as best I can tell: It contains black eyed peas, although certain specific areas substitute field peas or red cowpeas. The peas are what makes Hoppin’ John one of the lucky New Years dishes of the American South – the peas represent coins and thus, wealth in the new year to come. The dish also must contain rice and some form of pork product. The dish almost certainly originated with slaves brought to the US from Western Africa. And most agree that the dish’s American origins began in the Carolinas, more specifically in the South Carolina Low Country. Now for the controversies: Which pork product to use – bacon, ham, pork sausage? Which spices, if any, to use? Where did the name originate? Does the rice have to be cooked in the same dish?
Therefore, I make absolutely zero claims to the authenticity of this Hoppin’ John. In fact, I guarantee you that it is not authentic. I skimmed probably 20-25 different recipes for inspiration, but did not follow any one in particular. With the base of the aforementioned black eyed peas + rice + pork, people toss in all sorts of different additions. I certainly did. This is quite a stretch from the plain, historic version that only contained the three base ingredients. But to be honest with you, I doubt I’d really enjoy plain rice, peas, and bacon.
Happy New Year! We’re looking forward to 2017 and hope everyone else is too!
Hearty Hoppin’ John
- 2 slices of bacon
- 1 medium onion, diced
- 2 large carrots, sliced
- 6 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepped, chopped
- 1 1/2 cups of dry rice
- 6 cups of stock (chicken, turkey, vegetable)
- 1 tsp salt
- 15 turns fresh ground black pepper
- 1 tsp paprika
- 1 tsp smoked paprika
- 1/8 tsp crushed red pepper
- 3 large spicy sausages, sliced
- 4 cups of cooked black eyed peas*
- 2 tbsp hot sauce (we like Frank’s)
- Slice bacon into lardons. Toss into a large pan with tall edges. Cover and cook over medium heat until the bacon begins to release its fat, about 3 minutes.
- Add the onions and carrots to the pan and stir to coat in the bacon fat. Re-cover and cook for another 3-4 minutes.
- Now add the garlic. Cook uncovered for 5 more minutes, stirring occasionally.
- Add the next 10 ingredients to the pan (peppers through sausages). Bring to a boil, then lower heat and cover the pan. You want the liquid to be just slightly simmering while the lid is on.
- Uncover and stir briefly every 15 minutes. At the 30 minute mark, add the black eyed peas.
- The dish is done when the rice is fully cooked. This took us ~45 minutes. You may require slightly more or less time, and/or slightly more or less liquid.
- Before serving, stir in the hot sauce.
*You may choose whether or not to use canned black eyed peas or soak/prepare dried peas yourself.
Serves ~10 people.
Post dinner notes: We soaked our own beans, instead of using canned ones. We overdid it in the preparation phase, and the beans were fairly mushy. Next time, we need to be a little more attentive when preparing dried beans.
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