In the South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage, etc. along with this dish are supposed to also add to the wealth since they are the color of American currency. Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year.
Best made with fresh shelled or frozen black-eyed peas, because it won’t get as dry as when you use dried peas.
- 1 lb fresh pork neck bones
- 1 teaspoon garlic salt
- 4 cups fresh black-eyed peas or 3 packages (10 oz each) frozen peas
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper
- 1 cup finely chopped onions
- 1 cup rice, uncooked
Wash the neck bones, put in a pot with enough water to
cover them, and let come to a boil. Turn the heat to low and cook slowly until
tender, about 1 hour. Remove the neck bones from the pot, skim off the fat, and
strain the liquid. If necessary, add water to the broth to make 4 cups liquid.
Put the liquid back into the pot and add the peas, onion, garlic salt, thyme,
and red pepper. Let come to a boil. Put in the rice. Stir well and cover.
Reduce the heat to low and let cook slowly for about 30 minutes. Meanwhile,
pick the meat off the neck bones. Add it to the peas and rice for a one-dish meal.
Serves 8.
Bob Gurkin (posted by Brother Rick)
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