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My family is superstitious. We hold our breath when driving through tunnels, we knock on wood, we say, “bread and butter” when something splits us up while we’re walking (in order to avoid a fight; it’s a strange practice that works every time). And our tastiest superstitious tradition is eating Hoppin’ John on New Year’s Day. This classic Southern dish, a one-pot meal of black-eyed peas, ham hock, and rice, is believed by many (not just the Sterlings) to ensure wealth and bring good luck in the upcoming year.
There are other, more tangible reasons to make Hoppin’ John on January 1. There’s minimal chopping and only a bit of meditative stirring — easy to prepare with any level of post-holiday fatigue. It also creates just the right cozy atmosphere. The rendered ham hock (or bacon or sausage, depending on your pork preferences) fills the house with delicious, meaty aromas, and the simmering pot of peas warms the kitchen. Plus, it’s creamy, savory, and filling without being so unhealthy that it ruins any chance of keeping your resolutions.
So you should definitely make Hoppin’ John on New Year’s Day. Here are two ways to prepare the lucky dish — one version is vegan.
Hoppin’ John with Turnips and Turnip Greens
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Atlanta chef Todd Richards gives extra body to his Hoppin’ John with braised turnips and their greens, turning up the dial on the heat factor with a generous addition of harissa and four fresh jalapeños. The traditional ham hock adds smoky depth, but Richards makes it optional in case you’d like to forgo the pork, bolstering the dish with enough smoked paprika and cumin for well-rounded flavor no matter which route you go. Serve it with sliced pickled jalapeños for even more zing.
Vegan Hoppin’ John
Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster
Chef and historian Kevin Mitchell leans into the no-pork approach to Hoppin’ John, instead enriching his version of the lucky dish with coconut milk and a warm blend of ginger, crushed red pepper, garlic, curry powder, and turmeric. A can of diced tomatoes balances the pot with a bit of sweetness and acidity, while the addition of collard ribbons provides plenty of heft.
