Hoppin John: A New Year’s Tradition for Prosperity

Published by

ashleychmcgee

on

January 1, 2026

So, it’s been awhile since I posted…forgive me. You know how life just gets to be so much sometimes that you let things go. I am sitting here, on New Year’s Day, enjoying my tree for one more day before I take down Christmas and declutter my house, in the spirit of allowing space for new beginnings.

I just made myself some Hoppin John, and ate it with braised greens; you know, the traditional meal which is going to give me good luck and prosperity in the new year, of course. At first I thought I would just cook and eat, and not post about it, because that is frankly easier, if I am being honest. It has become my habit for several months, as those of you who follow me may have noticed. However, I just told a close friend earlier today that we need not worry if the steps we are taking toward our goals are small. What is most important is that we are doing it, we are starting, we are taking those steps. I often struggle with the thoughts that creep in, which say “it’s not good enough” or “it won’t be perfect.” But I don’t want to allow the need for perfection to stop me from doing something I very much want to do. I was so proud of myself for starting this blog and though I have taken a long pause, I want to continue.

I am leaving that which does not serve me way back there in 2025.

I am entering 2026 with a new energy. I am taking to heart the Instagram advice I recently received for being an Aries – haha, I know…but this is good stuff:

“This is your year to step into courageous leadership. You’re awakening to a new version of yourself: one that is bold, spiritual, and ready to take up space. Trust your fire.”

So, while I know this is not going to be the best post with the best pictures or the best light, you know what? I am going to do it anyway because the way through is to just simply start.

I cannot remember who taught me to make Hoppin John this way. I do know that the history of the dish comes both from Gullah Geechee and West African cultures. I will not even try to say the way I make it represents either one accurately, but it is a favorite of mine. When my boys were little, I would melt cheese on top and put bacon in it as a way of sneaking in the “good luck” foods, at least for a bite or two to make sure they were covered for the new year.

Before I get to the recipe, and yes, I completely digress…I want to tell you about this amazing experience I had last night. I had the opportunity to work in a restaurant again. I realize most people would not be as excited as I about this, but I was so happy to know I could still do it! Y’all, it has been 20 years since I closed my restaurant and worked in a commercial kitchen. But I always preferred working in restaurants for the exciting vibe of New Year’s Eve, busy and without the pressure of figuring out in what way to bring in the new year.

There is a very cool spot in Brevard, NC, called Wine Down on Main – a cozy, neighborhood wine bar with great food, a warm and hospitable staff and a truly hands-on owner, very knowledgable about all things beer or wine-related, running this place on his own. Anyway, they were short a chef for NYE, and I volunteered to step in and test my skills. Boy I was nervous though! Oh lawd, did I just set myself up? Again, those thoughts that creep in – “What if I mess this up? Can I still do this?” While rusty, of course (!), it was so much fun and I loved it. Do I want to work in a restaurant full time again? No way. I love my job teaching – and the holiday time off that comes with it. Oh, but to get that chance to be “in it” again was awesome. The ch-ch-ch-ching of tickets coming in (for food I didn’t know and systems I didn’t know!) was intimidating but they helped me (and thank goodness for the laminated pages posted of what goes in what) and we did it! Turns out, I am pretty intuitive. Once I saw how things were done, I was good, for the most part. Oh, and I got to have a “special” that turned out beautifully. We had these gorgeous juicy pomegranates to feature, and it turned out great. This place is awesome, so if you are in the area, go check them out!

Image of a New Year's Eve food menu featuring a variety of dishes and drink specials, including red lentil chili, pomegranate appetizer, and drink options such as mulled wine and sparkling cocktails. — 2026 New Year’s Eve Specials

A plate of three toasted bread slices topped with cream, pomegranate seeds, chopped pistachios, and fresh herbs on a wooden surface.

Okay, back to Hoppin John! I think you will enjoy this dish, and it is fairly simple to put together, my eat-to-live friends. And for the record, I hope that you, like me, will use this fresh start we are all given with a new year to shed what no longer serves you and to BECOME the person you want to be and do all the things you want to do. Give yourself grace when it is hard and be proud of the small steps you take toward the you that you want and deserve to be! ~ Ashley

Blackeye peas (for coins and good luck), as well as greens (for paper money and prosperity)

Hoppin John

Print Recipe

Prep Time 10

Cook Time 20

Total Time 35

Servings

Equipment

2 Sauce pans, medium-sized (1 needs a lid)
1 wooden spoon
1 cutting board
1 Chef knife
1 Large bowl (for mixing it all together after cooking)
1 chinois mousseline, china cap or strainer
1 Dinner fork

Ingredients

8 oz Fresh Blackeyed Peas
1 cup Basmati Rice
3-1/2 cups Organic, low-sodium vegetable stock (divided – 1-1/2 c for rice & 2 c for peas)
2 tbsp Avocado oil
2 each bay leaves (fresh is WAY better than dried, if you have)
1 tbsp kosher salt (may need more to your taste)
1 tbsp ground black pepper (may need more to your taste)
1/4 cup Sweet onion (small dice)
2 each Campari tomatoes (cored and large dice – seeds in are fine)
2 each Green onions (finely sliced)
1 tbsp Fresh parsley (chopped)
Hot sauce (optional)

Instructions

Preheat oven to 350 degrees.
In one of the saucepans, on the stove top over high heat, add 2 cups of the vegetable stock, the fresh blackeyed peas and a fresh bay leaf.
Bring to a boil. Then reduce to a high simmer and simmer uncovered for 20 minutes. Stir occasionally, to ensure the peas are not sticking to the pan. (Add water if the level gets even with the peas to make sure they are covered by some liquid at all times).
In the other saucepan, add the avocado oil over medium high heat.
Once the oil is hot, add the chopped sweet yellow onion to sauté.
Season the onions with 2 tsp each kosher salt and ground black pepper.
Once the onions are translucent, and maybe lightly browned, add the rice.
With a wooden spoon, stir the rice to coat it with the onions and oil.
Add the 1-1/2 cups vegetable stock and the fresh bay leaf.
Bring to a boil, then reduce to a simmer.
Stir to ensure all the rice grains are off the bottom of the pan.
Cover the pot with a lid and place in the 350 degree oven. Set a timer for 17 minutes.
After 20 minutes, add 1 tsp each kosher salt and ground black pepper to the blackeyed peas.
If the blackeyed peas taste tender at this time, then drain them and remove the bay leaf. But if they are not yet tender, add liquid if needed, and continue to cook them until they are tender. Taste and adjust the peas for seasoning, if needed.
After 17 minutes in the oven, remove the rice and carefully remove the lid of the sauce pan. The liquid should be gone and the rice should look cooked. If not, cook longer adding more liquid if necessary.
Once the rice is fully cooked, use a fork to fluff the rice. Remove the bay leaf. Taste for seasoning and adjust as necessary.
In a large mixing bowl, combine the cooked rice, the cooked blackeyed peas, the chopped tomatoes, green onions and parsley. Taste and adjust seasoning if necessary.
Serve hot with your favorite hot sauce, if desired, and also along any other traditional New Year's Day foods you love. If trying to get picky kids to eat it, add some cooked, crumbled bacon and cheese to it in a casserole dish – place in the 350 degree oven and bake until the cheese is melted. Enjoy!