I grew up with the tradition of having black-eyed peas, ham hock, and cabbage on New Year's Day. I have to admit that we did not eat Hoppin' John, but I heard about it a few years back and decided to look for a definitive recipe for it. I found one, and it has now been a part of our tradition for the last few years. Although Kathy and I both tend to be pretty handy in the kitchen, this has become one of her specialties. I was good for some chopping today though.

Now when I said that I looked for a definitive recipe I meant just that. The recipe we use and that I will repeat below is from the McIlheny family (creators of Tabasco) and dated to 1868. Although it calls for a 1/2 pound of bacon or sliced salt pork, this year we substituted some leftover ham from Christmas day, and I have to admit it was quite tasty. Also, the addition of green onions is ours--it just looked like it needed some color! You should also know that this is not a spicy dish even though it calls for a teaspoon of Tabasco. I usually add some more Tabasco and salt to my bowl or a little bit of cajun seasoning. A pat of butter goes a long way, too.

I know that it's too late for you to use this recipe for New Year's Day 2007, but it's good year round so be sure to make your self a copy.

HOPPING JOHN DRIED PEAS
(1868 Original Recipe)

1 pound of black-eyed peas
3 pints of cold water
1/2 pound of sliced salt pork or bacon
1 teaspoon of Tabasco Sauce
1/2 teaspoon of salt
2 tablespoons of bacon fat or lard
2 medium onions, chopped
1 cup of uncooked long grain rice
1 1/2 cups of boiling water

Cover peas with 3 pints of cold water in a large kettle. Soak overnight.* Add the salt pork, Tabasco Sauce and salt. Cover and cook over low heat for about 30 minutes. Meanwhile cook the onions in the bacon fat until they turn yellow and add to the peas with the rice and boiling water. Cook until the rice is tender and the water is absorbed, about 20-25 minutes, stirring occasionally. Yield: about 8 cups. Serves 7 to 8.

*Modern method of dried peas rather than soaking overnight is to bring them to a boil, simmer for 2 minutes and let stand for 1 hour.

(This was a popular dish during days of scarcity.)

McIlheny Company, Manufacturers of Tabasco Brand Products

Recipe source: Jude W. Theriot, La Meilleure De la Louisiane. Gretna, Louisiana: Pelican Publishing, 1980.