Humans are superstitious on many levels, and food is no exception. Every new year brings hope for prosperity and longevity, and we love to exercise our expectations for good luck through great food...from all over the world. We start with southern heritage black eyed peas, an earthy legume reminiscent of small coins; and of course we can’t have black eyed peas without golden cornbread, a recipe that can be found in the January issue of CITISCAPES MAGAZINE.

High South Hoppin’ John Soup

Serves: 6 to 8 | Cook: 2 Hours

INGREDIENTS

1 lb. dried black-eyed peas

2 smoked ham hocks

1⁄4 cup canola oil

1⁄2 cup cooked ham, chopped

1⁄4 tsp. red chile flakes

2 cloves garlic, finely chopped

1 jalapeño, stemmed, seeded, and finely chopped

1 large carrot, finely chopped

1 large onion, finely chopped

1 rib celery, finely chopped

1 bay leaf

1 lb. kale, ribs removed, roughly chopped

2 tbsp. apple cider vinegar

2 tbsp. Tabasco

Kosher salt and freshly ground black pepper, to taste

3 cups jasmine rice, cooked

Chopped parsley and green onions, for garnish

TECHNIQUE

Bring peas, ham hocks, and 8 cups water to a boil in a 6-qt. Dutch oven. Reduce heat to medium-low and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1.5 cups soup liquid with ham hock; set aside.
Heat oil in a 12-qt. pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf; cook until soft, about 10 minutes. Add reserved black-eyed peas, ham hock, and reserved cooking liquid, along with kale and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer until kale is tender, approximately 1 hour. Stir in vinegar and Tabasco and season with salt and pepper. Serve individually in bowls with rice and garnishes of parsley and green onions.