Hoppin’ John



*This recipe will take place of my Yummy Monday recipe, just posted a day early.

Coming from Texas it has be long tradition in our family to eat black eyed peas on New Years day to ensure good luck and prosperity for the upcoming year.

In the southern states, black eyed peas are  generally cooked with pork (bacon, ham, ham hock), and paired with greens (collard, turnip or mustard). The thought behind this tradition is that when the peas cook, they swell symbolizing prosperity, as do the the greens – being the color of money; the pork – because pigs root forward when foraging, represents a positive and forward motion. Many people like to add a side of cornbread, also representing wealth – being the color of gold.

 A dish I have been making on New Year’s day for several years now is Hoppin’ John, which of course is made of black-eyed peas, rice and pork and is a traditional dish throughout the South.  And here is something I may have known but have forgotten: on the day after New Year’s Day, leftover “Hoppin’ John” is called “Skippin’ Jenny,” and further demonstrates one’s frugality, bringing a hope for an even better chance of prosperity in the New Year.
Hey – with so much symbolism in one meal, how can one lose?
Click here for the recipe, And bring in the new year right!

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