New Year’s Eve is a time for celebration, reflection, and looking forward to new beginnings. Around the world, food plays a central role in these celebrations, and in the Southern United States, one dish stands out for its promise of good fortune in the coming year: Hoppin’ John. This flavorful and hearty dish of black-eyed peas and rice, often cooked with bacon and served with greens, is more than just a meal; it’s a delicious tradition believed to bring luck and prosperity. If you’re looking for unique food for New Year’s Eve that’s both satisfying and steeped in tradition, look no further than this easy Skillet Hoppin’ John recipe, complete with a vegan option!
My introduction to Hoppin’ John came when I married into a family with deep Southern roots. Growing up in the North, black-eyed peas weren’t a staple at our table, and the concept of eating specific foods for luck on New Year’s was new and intriguing. My mother-in-law, a wonderful cook and keeper of family traditions, shared her recipe and the story behind it, opening up a whole new culinary world to me.
She explained that in the South, black-eyed peas and greens are essential food for New Year’s Eve and New Year’s Day. The peas symbolize coins, and the greens represent paper money, together promising financial prosperity in the year ahead. This tradition, passed down through generations, makes Hoppin’ John a meaningful and delicious way to start the new year.
Skillet Hoppin’ John – Southern Black Eyed Peas and Rice Recipe
This Skillet Hoppin’ John recipe is a family favorite, easily adaptable for both meat-eaters and vegans. It’s a one-pan wonder, making it perfect for a relaxed New Year’s Eve gathering.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6-8 servings
Ingredients:
- 2-3 strips uncooked bacon, chopped (For Vegan Hoppin’ John, substitute with smoky tempeh, see notes below)
- 2 Tbs butter, melted (For Vegan Hoppin’ John, use non-dairy butter)
- 1 large onion, diced
- 2 large cloves garlic, crushed
- 2 (15 oz) cans black eyed peas, drained and rinsed (or cook dried beans ahead of time)
- 1 3/4 cups chicken broth (For Vegan Hoppin’ John, use vegetable broth)
- 1 cup uncooked long grain brown rice
- 1 tsp salt
- 1/8 tsp crushed red pepper
- Rosemary and thyme to taste
- Tabasco or hot sauce for topping (optional)
Instructions:
- Cook the Bacon (or Tempeh): In a large sauté pan or skillet, cook the chopped bacon over medium heat until crispy. If using tempeh for a vegan version, crumble smoky tempeh and sauté in a bit of olive oil until browned and slightly crispy. Remove bacon/tempeh from pan and set aside, leaving bacon fat in the pan.
- Sauté Aromatics: Add butter to the pan with the bacon fat (or non-dairy butter if vegan), melt, and add the diced onion. Sauté until the onion is softened, about 5 minutes. Add the crushed garlic and cook for another minute until fragrant.
- Combine Ingredients: Stir in the drained and rinsed black-eyed peas, chicken broth (or vegetable broth), uncooked brown rice, salt, crushed red pepper, thyme, and rosemary.
- Simmer: Bring the mixture to a boil, then cover the pan, reduce the heat to low, and simmer for 40-45 minutes, or until all the liquid is absorbed and the rice is tender.
- Rest and Fluff: Let the Hoppin’ John sit, covered, for 10 minutes after cooking. Then, fluff it up with a fork and stir in the cooked bacon or tempeh.
- Serve: Serve hot, topped with a dash of Tabasco or your favorite hot sauce, if desired.
Recipe Notes for Success:
- Liquid Ratio: The amount of liquid needed for brown rice can vary slightly depending on the brand. Always check your rice package instructions and adjust the broth if necessary. Start with 1 3/4 cups and add a bit more if the rice is still too firm after 45 minutes and the liquid is absorbed.
- Vegan Hoppin’ John Option: Easily make this a delicious vegan food for New Year’s Eve by following the substitutions noted in the ingredient list. Smoky tempeh provides a great savory flavor similar to bacon, and vegetable broth and non-dairy butter ensure it’s completely plant-based.
The Story Behind Hoppin’ John: A New Year’s Tradition
While the exact origin of the name “Hoppin’ John” remains a bit of a charming mystery, folklore suggests it might be named after a Charleston street vendor who sold rice and peas in the 19th century. Recipes for Hoppin’ John began appearing in cookbooks in the 1840s, solidifying its place in Southern cuisine. Its roots are believed to be in South Carolina, where farmers relied on hardy crops like rice and black-eyed peas that could thrive in the hot Southern climate.
The tradition of eating Hoppin’ John as food for New Year’s Eve and New Year’s Day is tied to the symbolism of its ingredients. Black-eyed peas are seen as representing coins, swelling when cooked to symbolize increasing wealth. Greens, typically collard greens, cabbage, or kale, represent paper money, adding another layer of financial good fortune to the meal. Serving Hoppin’ John on New Year’s Day is a culinary ritual intended to ensure a prosperous and lucky year ahead.
For a truly traditional New Year’s feast, serve your Skillet Hoppin’ John with braised collard greens or cabbage to complete the “money” symbolism. Cornbread is another classic Southern side that complements the flavors of Hoppin’ John perfectly. Some also serve it with pork chops, as suggested by my mother-in-law, for an even more substantial and celebratory meal. Whether you choose to follow all the traditions or simply enjoy the delicious flavors, Hoppin’ John is a wonderful and meaningful dish to include in your food for New Year’s Eve celebrations.
Start your new year off right with this flavorful and lucky dish! Enjoy the tradition and the delicious taste of Skillet Hoppin’ John, and may your new year be filled with prosperity and good fortune!
Find more holiday recipe inspiration here:
Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce
Cacio e Pepe Brussels Sprouts with Hazelnuts + Ricotta
Butternut Squash Gratin with Quinoa + Gruyere
Roasted Butternut Squash Salad
