In the South, eating Hoppin’ John—rice and black-eyed peas with pork—is supposed to bring luck (although no one’s quite sure why). Lucky or not, the hearty meal-in-a-bowl is the perfect way to start a new year. This dish is traditionally served with collard greens and cornbread.
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I am already planning a New Year's Day party for next with hoppin' John. A great, simple dish that can be slightly altered depending on what you have on hand. I added celery, used bacon in place of the jowl. Served it with fine cooking recipe for garlicky braised kale with sundried tomatoes, and roasted sweet potatoes with cilantro lime vineagrette. Yummy! Hopefully it brings me luck in 2014
This was easy to make and delicious. The rice was particularly nice and I'll make all my rice that way from now on!
This is a favorite in our family. My father was from the deep south and my grandmother would serve this meal with hot water cornbread (little fried cakes) and sweet potato roasted in the skin. By roasting the sweet potatoes in the skin the natural sugars would be amplified. Green tomato chow-chow would be used in place of the banana peppers. Delicious!!
Even though I live in the south, this was my first time having hoppin' john and both my husband and I were surprised at how much we liked it. Such an unassuming dish with so much flavor. You can read my full review at Taking On Magazines: http://bit.ly/VfldlD
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