Garden and Gun magazine is still alive. They’ve published a new edition since going on hiatus. Now they’ve got suggestions for New Years Hoppin’ John:
No matter how you like your Hoppin’ John—with black-eyed peas or with the smaller red field peas—there’s no debating this southern staple’s place at the dinner table, where it is traditionally eaten on New Year’s Day by anyone seeking prosperity and wealth in the coming year.
Chef Robert Stehling at Hominy Grill in Charleston, SC adds signature twists such as heirloom Sea Island field peas and Benton’s hickory smoked country bacon to the recipe.
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