Hoppin' John
Recipe courtesy Emeril Lagasse

“Hoppin’ John” is an essential part of southern lore, especially honored in the Low Country, South Carolina’s coastal counties. If you stop in an area restaurant around New Year’s Day, no matter what you order, they’ll slip you a small dish of beans and rice—gratis. Eating Hoppin’ John on New Year’s Day is said to give a body good luck all year long.

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped [maybe some red for color]
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice, for serving

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.

Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.

Adjust seasonings, and garnish with green onions. Serve over rice. Also good as a side with ham and mustard greens. Corn Bread is a nice addition.