A Southern Tradition

Serves 6

 This African-American dish is traditionally a high point of New Year’s Day, when a shiny dime is often buried among the black-eyed peas before serving. Whoever gets the coin in his or her portion is assured good luck throughout the year.  For maximum good luck in the new year, the first thing that should be eaten on New Year’s Day is Hoppin’ John.  At the stroke of midnight on New Year’s Eve, many southern families toast each other with Champagne and a bowl of Hoppin’ John. 

 If it is served with collard greens you might, or might not, get rich during the coming year.

1 lb. dried black-eyed peas, rinsed and picked over
1 cup chopped yellow onions
2 garlic cloves, peeled
1 quart or more water, as needed
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. Tabasco (or to taste)
1/2 lb. smoked sausage or smoked ham, chopped
1/4 cup chopped fresh parsley leaves
1/2 cup chopped green onions
Hot cooked long-grain white rice

Soak peas overnight in water to cover.  Drain and rinse.

Combine the pre-soaked peas, onions, garlic, water, salt, black pepper, Tabasco, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, stirring occasionally, about 2 hours.

Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mixed with the rice.