A Southern New Year’s tradition, made with rice, pigeon peas, and collard greens.
Short History: Hoppin’ Johns are thought to have first appeared in the 1840’s, when the first written “receipt” was created. It was evolved from rice and bean mixtures that enslaved West Africans survived on while coming to the Americas. After the slaves were freed, it became a traditional meal to eat on New Year’s Day! The side of collard greens represents paper money – prosperity in the New Year! A saying that goes with this dish: “Eat poor that day, eat rich for the rest of the year. Rice for riches, peas for peace.” You can even put a penny or a dime underneath your plate for additional wealth well- wishes! This version from The Vegan Taste will provide you with zinc, antioxidants, vitamins A, B, C, & E, and more!
Reheating Instructions: Warm in a pan over medium heat.
“I am not sure I have ever had this dish before, but I want it again. I’m not sure why it is considered a poor dish, since it was so rich in flavor. :)” – Don Sm. from Peoria
“Fun concept, good meal.” – Elizabeth Ma. from Scottsdale