Blackeyed peas with rice casserole
I discovered hoppin’ John while in Texas, along with nachos, chess pies, Texas toasts, fajitas and of course smoked meats and BBQs. Hoppin’ John is made on New Year’s day and is supposed to bring good luck. The dish contains black-eyed peas and some greens which symbolize financial prosperity.
Lebanese folks are part of the immigrant landscape of the South and this is a Lebanese-flavored hoppin’ John.
I incorporated cilantro pesto which brings a boost of flavor. I added some prosciutto at the end, for the delicate saltiness and subtle flavor (instead of the traditional ham hock).
INGREDIENTS: For 8 to 12 servings
- 2 cans of black-eyed peas, drained and rinsed.
- 1 1/2 cup of Basmati rice, soaked in water for 30 minutes then boiled till cooked.
- 2 cups of frozen chopped spinach (or any other greens), defrosted and drained well.
- 2 Tablespoons of mashed garlic (mashed in a mortar with a pinch of salt).
- 1 cilantro bunch (about 2 ounces), stems chopped off and leaves chopped fine.
- Olive oil, as needed
- 1 medium white onion, chopped.
- A few slices of prosciutto, sliced to get slivers (optional).
- A few lemon quarters (optional)
- salt, pepper, other seasonings could include celery salt, paprika, a dash of turmeric
METHOD:
- Heat 1/4 cup of olive oil in a pot. Add the chopped onion and fry till golden; add the mashed garlic and cilantro, a tablespoon of oil if needed and stir to get the ingredients well mixed; the paste should be fragrant after 30 seconds. Add the spinach and stir to incorporate. Add the black-eyed peas and stir.
- Add the boiled and drained rice and stir to incorporate; season the mixture. Add the sliced prosciutto and a squeeze of lemon and serve warm.
Comments
43 Comments • Comments Feed
Tall Clover Farm says:
Joumana, this is the best looking Hoppin’ John I’ve ever seen, nice enhancements! I think your kitchen is culinary heaven, Lebanese food and Southern Home Cookin’. Happy New Year from the Pacific Northwest!
On January 2, 2011 at 6:39 pm
Soma says:
Happy New Year to you and all you dear ones. Wish you health, happiness and prosperity.
On January 2, 2011 at 6:55 pm
doggybloggy says:
leave it to you to pretty this dish up – looks great – HAPPY NEW YEAR
On January 2, 2011 at 6:57 pm
T.W. Barritt says:
I like the addition of prosciutto. That says 2011 is going to be a year with some added zing!
On January 2, 2011 at 7:08 pm
Jean says:
This looks wonderful! My husband and I have been dining on spinach and rice more times than I care to admit but this takes my dish over top. I love the inclusion of cilantro, prosciutto and the beans. Lovely dish!
Happy New Year!
On January 2, 2011 at 7:08 pm
deana says:
What a wonderfully upscale hopping john with those lovely ingredients. The photo is just perfect… I feel like I found a whole new way of making it (and love it as a side with pork!). Happy 2011!
On January 2, 2011 at 8:22 pm
Susan says:
Never had it, never made it but you make it look irresistible!
Happy New Year, Joumana!
On January 2, 2011 at 9:37 pm
Claudia says:
Mmm basmati rice…prosciutto – you can teach the south a few things. Does it count if I do this tomorrow? Had boring lentil salad for good luck yesterday.
On January 2, 2011 at 10:03 pm
5 Star Foodie says:
Wow, an excellent gourmet version of Hoppin John. I love your additions of cilantro pesto and prosciutto! And your presentation is gorgeous!
On January 2, 2011 at 11:49 pm
Bo says:
I love how you always put your own little twist on a dish!
On January 3, 2011 at 12:47 am
Vagabonde says:
When I moved to Atlanta I started to make hoppin’ John on New Year too. I also add some “liquid smoke” as I think it adds some flavor. I add some ham hocks and/or bacon and usually use dry black eye peas, but have also used canned and frozen. I cook turnip greens on the side. Maintenant on va avoir du bonheur toute l’année! Je t’envoie mes meilleurs souhaits pour 2011, avec beaucoup de joie, une bonne santé et que tu nous mijotes de bons petits plats!
On January 3, 2011 at 12:48 am
Anna Johnston says:
We in the land down under seem to be poorer for the fact we don’t seem to have foods for good luck, but I love the sound of this dish for its flavours & textures and of course….. for luck 🙂 Happy New Year to you 🙂
On January 3, 2011 at 1:48 am
oum mouncifrayan says:
une belle version qui donne l’eau à la bouche..merci
On January 3, 2011 at 3:20 am
Priya says:
Wish u and ur family a happy and prosperous 2011…Wat a healthy and complete food..
On January 3, 2011 at 3:34 am
Rosa says:
A yummy and comforting dish!
Cheers,
Rosa
On January 3, 2011 at 4:28 am
Ivy says:
I’ve never heard of this before but surely sounds very delicious.
On January 3, 2011 at 4:48 am
Sutapa says:
Your hoppin’ John look delicious I have to try it very soon!
Wishes you a Bright, Happy and Prosperous New Year 2011 with God Bless!
Love Always
Sutapa
On January 3, 2011 at 5:52 am
sweffing says:
As always you manage to make the photograph look wonderful: we are reeled in by the ingredients and then we are landed by the mouth watering photo! Thanks again, as always. And a very Happy New Year to you and yours.
On January 3, 2011 at 11:07 am
peter says:
I’ve never had nor made Hoppin’ John, something to bookmark for next Jan.st.
On January 3, 2011 at 11:08 am
Rachel Cotterill says:
I’ll have to try to remember to try this next new year – I’ve read about it on so many blogs and it sounds yummy! 🙂
On January 3, 2011 at 12:27 pm
Katerina says:
I love the fusion air you gave in this traditional dish. I have never tried it but I am sure from the ingredients that I will like it.
On January 3, 2011 at 3:40 pm
Marcela says:
What a great idea!!….I had your egg, tomatoes and sumac for breakfast!!….I just loved it!!….we have tried it several time (on the weekends where we can enjoy it!)….I will post my version tonight along with other breakfast that I have made….All the best for 2011….lo mejor de lo mejor en este 2011 y siempre!!……Abrazotes, Marcela
On January 3, 2011 at 7:23 pm
SYLVIA says:
Filled with healthy beans and spinach, it’s a hearty dish that’s hard to resist.
Popeye had it right, spinach is loaded with vitamins and is one of the best sources of vitamin K. The nature’s humble food— Beans are the ultimate blood sugar regulator, and low glycemic food.
It is customary in our house to have guests over, and serve some sort of beans on the New Years Day, the beans resembles coins, and the greens represents dollar bills, ensuring wealth. In order to honor our tradition, we always choose the appropriate menu for everyone’s enjoyment.
Joumana, you too are welcome to my house.
On January 3, 2011 at 7:23 pm
tigerfish says:
That looks delicious and love those greens 🙂
Happy New Year!
On January 3, 2011 at 8:14 pm
A Canadian Foodie says:
Joumana!
You have created such a delectable photograph of this dish. I am pretty sure I would detest it with ham hocks, but it looks like heaven with prosciutto. I love learning new traditions and about new dishes specific to certain areas. I wonder how this one ever got started… and now, you are transporting it to Lebanon! Who knows what it will become there… certainly, delicious! I have honestly never eaten a Lebanese dish I did not really enjoy!
Happy Happy 2011.
Big hug!
🙂
Valerie
(I have copied this to e-mail to you if I need to)
On January 3, 2011 at 11:16 pm
Sushma Mallya says:
looks delicious…Wish you and your family a very happy new year
On January 4, 2011 at 12:29 am
Joanne says:
I love your middle eastern infusion into this southern dish! Sounds delicious!
On January 4, 2011 at 7:50 am
Oui, Chef says:
How is it that I’ve never heard of the New Year’s Day Hoppin’ John tradition? I’ve now seen it on a handful of sites and everyone is talking as if they’ve known about it for years….I’m so out of touch! Yours looks fabulous (no surprise there), I’ll have to join the Hoppin’ John chorus next year! – S
On January 4, 2011 at 8:49 am
Barbara says:
Fun to read your version of Hoppin John. I’m southern, so would never, ever vary my family recipe, but I enjoyed this one.
Happy New Year, Joumana!
On January 4, 2011 at 9:17 am
Ciaochowlinda says:
Your version of Hoppin’ John looks a lot more appealing than the traditional version – especially with that prosciutto. I’ve got my eye on those cheese-stuffed pork roasts for a future meal too.
On January 4, 2011 at 12:07 pm
Steve @ HPD says:
Ooooh … wish I had found this the week before New Year’s. But no law against serving it the other 364, is there? Cheers!
On January 4, 2011 at 12:32 pm
Namitha says:
A great dish to bring in luck for new year 🙂 Happy New year !!
On January 4, 2011 at 1:35 pm
pierre says:
salut joumana
rien à dire ce peso coriandre j’adhère et encore bonne année gourmande !!pierre
On January 4, 2011 at 3:56 pm
Lori says:
I know I would really enjoy Hoppin’ John, but I’ve never made it. I especially like your sub for the ham hock.
On January 4, 2011 at 4:42 pm
Leah @ L4L says:
Oh man, this looks delicious! Def going on the menu for next week!
On January 6, 2011 at 10:38 am
acanadianfoodie says:
Joumana!
You have created such a delectable photograph of this dish. I am pretty sure I would detest it with ham hocks, but it looks like heaven with prosciutto. I love learning new traditions and about new dishes specific to certain areas. I wonder how this one ever got started… and now, you are transporting it to Lebanon! Who knows what it will become there… certainly, delicious! I have honestly never eaten a Lebanese dish I did not really enjoy!
Happy Happy 2011.
Big hug!
🙂
Valerie
On January 6, 2011 at 11:32 am
Dana says:
I can’t say that I have ever heard of a Hoppin’ John before, but it certainly looks quite good. Do you eat it as is, or scoop at it with a pita or other flatbread?
On January 7, 2011 at 12:42 am
Marina says:
j’ai imprimé tout de suite! ce plat me semble délicieux et original! à tester en urgence!!! Merci 🙂
On January 7, 2011 at 11:45 am
Lentil Breakdown says:
Am behind on your blog. I hope it’s not too late to make this for a prosperous new year. It looks fab!
On January 8, 2011 at 2:30 pm
Grapefruit says:
I like the southerwestern-lebanese fusion! Happy New Year!
On January 11, 2011 at 2:40 am
Judee says:
I never know what to do with black-eyed peas! I love this recipe ( will leave out the meat since I’m vegetarian) but the rest of it sounds amazing. Thanks.
On October 17, 2020 at 5:37 pm
Joumana Accad says:
@Judee So glad to hear you liked it!
On October 18, 2020 at 1:14 am