Homemade Southern Hoppin John

Lucky Southern New Year’s Day Hoppin’ John

Serve up traditional Byrd Mill Cornbread as part of a lucky feast on New Year’s Day this year. Add extra corn kernels to the mix to symbolize golden nuggets.

Both my Southern grandmother and mother guaranteed our good luck in the upcoming year if we all cleaned our plates on New Years Day. I remember when I was about 16 (not wanting to miss out on the potential to improve my luck) I ate 365 black eyed peas in one sitting. It really was a great year!

Black-eyed Peas swell when cooked, which symbolizes prosperity according to Wikipedia. My mom always told me they were for luck. Either way, I think you’ll improve chances for all the good stuff you’re looking forward to in 2018 by adding these to your plate.

Greens resemble money—yes our American green folding money. We always ate collard greens as they’re excellent this time of year. However you can use recipes for boiled cabbage, sauerkraut, kale, or chard. You could even serve up a big leafy green salad to ensure some extra cash flow in the New Year.

Pork is considered a sign of prosperity in some cultures. According to Wikipedia, pigs root forward when foraging, this symbolically represents positive motion. This is probably the reason many Southern New Year’s Day dishes contain pork or ham. Or, it could simply be that it makes beans and greens taste so good.

Put all this together for a delicious bowl full of Hoppin’ John on New Year’s Day to cover all the “lucky” food groups and serve up with GOLDEN cornbread.

Lucky Southern Hoppin’ John

  • 3 tablespoons cooking oil
  • 1 onion, chopped finely
  • 2 garlic cloves sliced thin
  • ½ pound collard greens
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ pound smoked ham pieces (could be leftovers from Christmas dinner)
  • 1 10-ounce package frozen black-eyed peas2 cups chicken stock 

Heat oil over medium heat. Cook until soft, about 5 minutes. Add greens, garlic, salt and black pepper. Cook stirring until the greens wilt—about a minute or two. Stir in smoked ham and black-eyed peas. Add chicken stock and cook for about ½ hour. Serve in bowls with plenty of Byrd Mill Old Fashioned Cornbread on the side. *Make sure the chili sauce is on the table for those who like some fire.

Share on facebook
Share on pinterest
Share on email
Share on print

More Popular Recipes

Join Newsletter

Thanks for visiting. Sign up for our newsletter and be the first to see our latest events, exclusive promotions, and new arrivals.