Uploaded January 2023 | Updated September 2026, 10 hours ago
This is a traditional Southern New Year's Day meal that is purported to bring good luck and fortune throughout the year. It's working so far! Three parts to this: Hoppin' John (blackeyed peas), mustard greens, and cornbread.
Hoppin' John
Ingredients:
4 tablespoons salted butter
4 cloves garlic, minced
1 green bell pepper, diced
1 jalapeno, diced
2 stalks celery, diced
1 onion, diced
4 cups blackeyed peas, soaked (can substitute canned peas--no need to soak)
5 cups chicken stock (or broth)
1 smoked ham hock (or substitute cooked ham, diced up)
1 teaspoon cayenne papper (optional)
salt and pepper to taste
Directions:
1. Soak uncooked blackeyed peas for 6 hours. Rinse before using.
2. In a large pot, heat butter over medium high heat. Add onion, jalapeno, bell pepper, celery, and garlic. Cook 3-5 minutes, stirring occasionally.
3. Stir in blackeyed peas and chicken broth. Add cayenne pepper, ham hock, and salt and pepper to taste. Bring to a boil, then reduce heat to a simmer and cover.
4. Check after 30 minutes. If too dry, add more chicken stock. If too wet, uncover while it simmers. Cook for 4-6 hours or until you can't stand it anymore and must eat it.
Mustard Greens:
In a large pot, add 1 large can of seasoned mustard greens, 1 smoked ham hock, and 3 cups of chicken broth. Bring to a low simmer and cook 4-6 hours.
Cornbread: Cook according to package directions (sorry....this wasn't homemade). Slather with lots and lots of butter (the Southern way!).
This is a traditional Southern New Year's Day meal that is purported to bring good luck and fortune throughout the year. It's working so far! Three parts to this: Hoppin' John (blackeyed peas), mustard greens, and cornbread.
Hoppin' John
Ingredients:
4 tablespoons salted butter
4 cloves garlic, minced
1 green bell pepper, diced
1 jalapeno, diced
2 stalks celery, diced
1 onion, diced
4 cups blackeyed peas, soaked (can substitute canned peas--no need to soak)
5 cups chicken stock (or broth)
1 smoked ham hock (or substitute cooked ham, diced up)
1 teaspoon cayenne papper (optional)
salt and pepper to taste
Directions:
1. Soak uncooked blackeyed peas for 6 hours. Rinse before using.
2. In a large pot, heat butter over medium high heat. Add onion, jalapeno, bell pepper, celery, and garlic. Cook 3-5 minutes, stirring occasionally.
3. Stir in blackeyed peas and chicken broth. Add cayenne pepper, ham hock, and salt and pepper to taste. Bring to a boil, then reduce heat to a simmer and cover.
4. Check after 30 minutes. If too dry, add more chicken stock. If too wet, uncover while it simmers. Cook for 4-6 hours or until you can't stand it anymore and must eat it.
Mustard Greens:
In a large pot, add 1 large can of seasoned mustard greens, 1 smoked ham hock, and 3 cups of chicken broth. Bring to a low simmer and cook 4-6 hours.
Cornbread: Cook according to package directions (sorry....this wasn't homemade). Slather with lots and lots of butter (the Southern way!).
