5. USA Part I: A Southern New Year

Hoppin' John and Collards

Happy 2011! We just had to ring in the new year with Hoppin' John for good luck, right? For those of you not from the south -- Hoppin' John is a traditional southern recipe with West African origins. Some sources claim the dish was developed by slaves in the Charleston Lowcountry during the mid 1800's (although plenty of debate surrounds the origins and naming of the dish). Although many variations exist, the main ingredients almost always include black eyed peas (symbolizing luck), rice, tomatoes, and savory meats. Hoppin' John is traditionally served with bright greens to symbolize financial prosperity in the new year.

One of my favorite 2010 memories - Cory and my wedding reception at
Boone Hall, a beautiful Lowcountry plantation in Charleston, SC

This Hoppin' John recipe uses a few canned veggies for ease, although fresh peas and tomatoes could certainly be used. Co and I like our beans spicy, so we add quite a bit of cayenne. I also add filé powder -- ground sassafras leaves -- which is a thickening spice traditionally used in gumbo. I've struggled to find filé powder in typical grocery stores around Columbia, but the Gourmet Shop came through (of course!). I've also seen file at Whole Foods. I love how it blends with the sage pork sausage in Hoppin' John... very savory.

Southern bean and rice dishes are not only yummy, but also quite affordable. I'd estimate this whole meal (with enough for several batches of leftovers) cost around $12 -- when the right ingredients are on sale, of course. Small price to pay for a year of luck!

It's not pretty - but it's delicious!

Hoppin' John
1 lb sage pork sausage
1 onion, diced
1 cup brown rice
2 15 oz cans black eyed peas (or fresh), drained
2 14.5 oz cans diced tomatoes (or fresh)
4 cups chicken broth/water
1 tsp filé powder (if available)
1 smoked ham hock
salt, pepper, and cayenne to taste

Crumble sausage in dutch oven and cook until browned. Remove from pan and drain, if greasy. Saute onion in residual grease until translucent and browned. Add drained sausage, rice, peas, tomatoes, ham hock, filé powder, and chicken broth; bring to a boil. Reduce heat to low and simmer at least 30 minutes until liquid reduces to desired thickness, rice is cooked, and flavors are melded. Remove ham hock and serve.

Collards
1 bunch collard greens, chopped and washed
1 smoked ham hock
2 T vinegar
4 c water
3 c chicken stock/broth
salt and pepper, to taste

Bring ingredients to a boil in a large pot. Reduce heat to low and simmer for at least 1 hour. Remove ham hock and serve.