This New Year’s Hopping John is a tried and true traditional recipe for New Year’s Day in the South. This recipe is tops!
Now there are a lot of recipes for hopping John. So before you holler that this ain’t traditional just think about it. Maybe it’s not your traditional but it’s somebody’s!
It wasn’t mine until I gave it a trial run.
I normally use smoked hog jowls. But my fatty pork days are over and I was looking for a substitute and came across this recipe.
This is the one for my New Years tradition from now on!!!
I serve it over rice liberally sprinkled with Tabasco sauce. I like it spicy. A great meal with some greens and cornbread!
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Some would say this is not true Southern New Year's Hopping John but to me it is.
- 1 cup sliced celery
- 1 medium onion
- 2 cloves garlic minced
- 1 tablespoon oil bacon drippings or 1 tablespoon butter
- 4 cups water
- 2 10 1/2 oz cans chicken broth (or 2 1/2 cups)
- 16 ounces black-eyed peas fresh or frozen, thawed
- 1/2 lb cooked ham cubed
- 1/4 teaspoon dry crushed red pepper
- 3 bay leaves
- 3 cups cooked long-grain rice
- Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.
- Add the water and the next five ingredients.
- Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the peas are tender.
- Remove and discard the bay leaf.
- Serve over rice.
Enjoy!
Up Next:
Smoked Sausage And Peppers Supreme
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Recipe based on one by PanNan
Photo by PanNan