It’s time to put a bow on what has been a somewhat chaotic year, but not before one more task.
This particular recipe has been my end-of-the-year go-to for nearly a quarter of a century now. It’s become my signature yearly sign off, and I see no need to change that now.
But before we put the black-eyed peas soaking, let’s look back at some of the food trends that made 2025 a weird smorgasbord.
You have to admit, even for well-seasoned gourmands such as myself, there were some unusual trends in the food realm in the past year, most of them, I suspect, driven by online platforms where folks can swap new ideas with impunity.
Hot honey, for example. It seemed like the idea of mixing two good things – honey infused with some form of spice that produces heat – was everywhere for a while.
What is it, you ask? According to those in the know, the hot honey helped cut some of the saltiness of some dishes while adding another layer of flavor.
And then something called “Dubai chocolate” came along, and for a time it was everywhere. What is it? I’m still not exactly sure, but it evidently is chocolate flavored with pistachio cream.
It’s good, but not worth the cost, in my opinion. I suppose it’s a little too sophisticated for my cheeseburger-dulled palate.
There was one trend, though, that I completely understand and support. For a spell over the summer and into early fall it seemed like pickles – in particular dill pickles – were a hot commodity.
They even wrote a book about pickles. “The Ultimate Pickle Lover’s Book” (Simon and Shuster) came out at the end of the year.
There were others – protein was and continues to be a hot topic, and sustainability was also in the news — along with some old favorites like comfort foods and locally sourced foods.
According to a study by the National Restaurant Association, it will be much the same in the coming year. They predict that smash burgers will continue to soar, along with protein-rich foods, and comfort foods will be more popular than ever.
I’m looking forward to a good year of eating.
But none of that is what I want to talk about. I want to end the year with a paean to a superstitious favorite – Hoppin’ John.
Tradition holds that for good luck in the coming year, it is necessary to consume at least a few bites of black-eyed peas. It is combined with the other custom of collard greens or cabbage for money, and I like to add a pone of cornbread in the mix for good measure.
Does it work? Dunno. I never tried to not do it so I can’t say for sure.
I’m not one to tempt fate, so I expect this New Year’s Day meal will be the same as it has been for a long time. I came up with this recipe about 25 years ago, and based on the feedback I’ve received over the years, it is quite popular.
I used to joke that I was going to retire on this recipe. Well, I retired (sort of) a few years ago and I’m still using it, so I’m sort of right.
But enjoy it and have a happy and safe New Year.
Hoppin’ John
Makes 10-12 generous servings
- ½ pound good-quality bacon (or more if you like)
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 ribs celery, chopped
- 2 tablespoons fresh garlic, chopped
- 2 cans chicken broth (or about 4 cups water)
- 1 pound smoked link sausage, chopped in 1-inch chunks
- 1 pound dry black-eyed peas (soaked and sorted)
- 1-2 bay leaves
- Cajun seasoning (I like Tony Chachere’s More Spice), to taste
- ½ teaspoon dried thyme
- 1 can (14-ounce) diced tomatoes with juice
- Rice, cooked (about 3 cups, give or take, depending on how thick you like it)
- Green onion, chopped, for garnish
Directions
Brown the bacon in a Dutch oven. Remove the bacon and eat it with your friends.
Cook the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so, being careful not to burn the garlic.
Add chopped sausage and brown.
Add stock, peas and seasonings. Cover and let simmer for about 2 hours. Check for doneness of peas before proceeding.
Add tomatoes and cooked rice and cook, uncovered, on low heat, stirring often to prevent sticking.
Sprinkle chopped green onions on top prior to serving.
Note: Good smoked ham can be substituted for sausage. You can also use half ham and half sausage for a new twist on an old recipe.
The other part of the New Year’s tradition/superstition involves eating something green. And it’s fortunate that cole slaw goes very well with the Hoppin’ John recipe.
This is a good, basic recipe for cole slaw that I’ve had in my collection for a long time.
Cole Slaw
6-8 servings
- ⅓ cup sugar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1½ tablespoons distilled white vinegar
- 2½ tablespoons lemon juice
- 8 cups cabbage, finely chopped
- ¼ cup carrots, grated
In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth.
Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.