Looking for a REAL Recipe for Prosperity? Well, a big ol’ plate of Hoppin’ John is how all us Southerners ring in the New Year! So, if you want 2020 to be filled with surprising good luck, then these creamy, little black-eyed peas on a bed of fluffy white rice are just what’s required! However, as tradition goes, don’t forget to leave three little peas on your plate for extra good luck in the coming new year!
Oh, and just in case you might still be a bit skeptical, my cousin George ate a plateful a few years back and won $16-million in the lotto! So, dig in and I promise your New Year will be filled with all sorts of wonderful surprises!  By the way, I love to serve my Hoppin’ John with sautéed fresh Collard Greens and Fresh Cornbread – check out the links!
Hoppin' John (Black-Eyed Peas)
Recipe by: Bobbi Jo Lathan
INGREDIENTS
1 large ham hock ( sometimes I add a smoked turkey leg, too, for extra flavor)
1 tablespoon olive oil
1 cup onion ( chopped)
3 stalks celery (chopped)
½ green pepper ( chopped)
4 cloves garlic (chopped)
1 pound bag black-eyed peas (soaked overnight and rinsed in a colander)
1 quart chicken stock
2 bay leaf
1 teaspoon each salt, black pepper, and cayenne pepper
3 tablespoons green onion (finely chopped for garnish)
3 cups white rice (cooked or steamed according to directions on box)
INSTRUCTIONS
Heat the olive oil in a large soup pot. (I use the Lodge cast-iron 4-quart pot.)
Add the ham hock and sear on all sides for 4 minutes.
Add the onion, celery, green pepper, and garlic, cook for about 3 minutes.
Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
Bring to a boil, reduce the heat and simmer for about 40 minutes, or until the peas are all creamy and tender, stir occasionally. (If the liquid evaporates, just add some water or more stock.)
Now, taste them peas and add more seasoning if you like.
Serve over rice and garnish with green onions.
NOTES
I also cut up the meat from the hamhock (and smoked turkey leg, too, if you added it) and add it to the peas. I like serve my Hoppin’ John with sautéed fresh mustard greens and fresh cornbread. YUM!