Part of the joy of being a part of the food blogging community comes from being exposed to flavors that may be foreign to your own palate, but are mainstays somewhere in the world. This particular recipe for Hoppin’ John Soup is traditionally prepared on New Years Day, to bring luck and prosperity to those who are eating it.
This recipe is a variation of traditional Hoppin’ John in that it is served like a soup. I’m not usually fond of black eyed peas, but I enjoyed this. We usually have pork and sauerkraut on New Years Day, but this may end up as an addition to our holiday table. What New Years traditions do the rest of you engage in?
Hoppin’ John Soup
recipe courtesy Saveur Magazine
1 lb. dried black-eyed peas
1 smoked ham bone or two hocks
1⁄4 cup canola oil
1⁄2 cup finely chopped cooked ham
1⁄4 tsp. red chile flakes
2 cloves garlic, finely chopped
1 jalapeño, stemmed, seeded,
and finely chopped
1 large carrot, finely chopped
1 large onion, finely chopped
1 rib celery, finely chopped
1 bay leaf
1 lb. collard greens, ribs removed,
leaves roughly chopped
2 tbsp. apple cider vinegar
Kosher salt and freshly ground
black pepper, to taste
5 cups cooked long-grain white rice
Chopped tomatoes and scallions, for garnish
1. Bring peas, ham bone, and 8 cups water to a boil in a 6-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup cooking liquid along with ham bone; set aside.
2. Heat oil in a 12-qt. pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with collards and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar and season with salt and pepper. Spoon rice into bowls and ladle soup over rice and add garnishes.
SERVES 8 – 10