Hoppin John Recipes and More for New Years Luck

Hoppin John is a traditional New Years recipe that is said to bring good luck for the new year.  SouthBendTribune.com offers this recipe from Barbara Joseph.

1 ham hock, smoked turkey wing, turkey neck OR turkey leg

1 1-pound bag of black-eyed peas, picked over and rinsed

1 teaspoon sugar

1 teaspoon garlic powder, or to taste

1 teaspoon onion powder, or to taste

Ground black pepper, to taste

1 bag frozen okra, cut or whole, or fresh okra (optional)

In a pot, cover meat with enough water to cover by an inch or so and bring to a boil over high heat. Allow meat to boil about 15 minutes. Add peas to pot, adding extra water to cover peas if needed. Reduce heat to medium-low and simmer, covered, until softened (but not mushy), about 45 minutes, adding water as necessary.

Add sugar and spices near the end of the simmer, in the last 10 minutes or so. Add okra, if using, 7 minutes before the end of the cooking.

Serve over rice with cornbread on the side.

A common tradition in Mexico is to eat twelve grapes at midnight, one grape for every month for good luck in the upcoming year.  The sweetness of each grape is supposed to be a measurement of how lucky that person will be in that month.

The New Years good luck food for Italians is lentil.  The following is a recipe from Joe Gray of the Chicago Tribune for lentils with sausage and rapini.

Lentils With Sausage And Rapini

1 cup green lentils, rinsed, drained

2 cups water

3/4 teaspoon salt

3 Italian pork sausage or kielbasa links, about 15 ounces

3/4 cup dry white wine

1/2 bunch (about 8 ounces) rapini, trimmed, roughly chopped

1/2 teaspoon red pepper flakes

Freshly ground black pepper

2 ounces crumbled blue cheese or shaved aged provolone

Place the water, lentils and 1/2 teaspoon of the salt in a medium saucepan over high heat. Heat to a boil; lower heat to a simmer. Cook, covered and stirring occasionally, until the lentils are cooked through, about 25 minutes. Drain all but 1/4 cup of liquid; set aside.

Meanwhile, cook the sausages in a heavy skillet over medium-high heat until browned on all sides; remove skillet from heat. Slice sausages into 1/2-inch slices; return to the skillet. Add the wine, scraping up any browned bits in the skillet. Lower heat to a simmer; add rapini, the remaining 1/4 teaspoon salt, red pepper flakes and black pepper to taste. Cover; cook until rapini is tender, about 2 minutes.

Stir the sausage mixture into the lentils. Divide among 4 serving bowls; top with the cheese.

Preparation time: 10 minutes

Cooking time: 27 minutes

Yield: 4 servings

-- Joe Gray, Chicago Tribune