A hearty bowl of Hoppin’ John has been the way that many Southern households ring in the New Year. Served alongside a side of collard greens and cornbread, this meal signifies a year filled with good fortune and security.

Serves 4-6

INGREDIENTS
2 Tbsp. vegetable oil (if using ham hock)
1 smoked ham hock or 8 oz. slab bacon, cut into ¼” pieces
1 small onion, finely chopped
½ green bell pepper, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1¼ cups dried black-eyed peas, soaked overnight, drained
1 Tbsp. Cajun seasoning
2 tsp. dried thyme
1 bay leaf
4 cups low-sodium chicken broth or water
½ tsp. freshly ground black pepper
Kosher salt
Cooked long-grain rice (such as Carolina)
thinly sliced scallions (for serving)

INSTRUCTIONS
If using ham hock, heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium-high. If using bacon, cook in a medium Dutch oven or other heavy pot over medium-low, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour out all but 2 Tbsp. fat from pot.

Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.

Add black-eyed peas, Cajun seasoning, dried thyme, bay leaf, and ham hock (if using), then pour in broth. Bring to a rolling boil, then reduce heat and cover pot. Simmer until peas are tender but not mushy, 1–1½ hours.

Drain pea mixture in a fine-mesh sieve; discard cooking liquid and bay leaf. Return pea mixture to pot, add pepper. If using bacon, return to pot and stir to combine. If using ham hock, remove from pot and let cool slightly. Pull meat from bone and return to pot; discard bone. Taste and season with salt.

Divide rice among bowls and top with a ladleful of peas. Scatter scallions over.