When I lived in Atlanta, Georgia, Hoppin’ John was a very popular dish for New Year’s Day. Every year there would be a big Food section article about it in the Journal-Constitution.  I started making it not because I was a “Southern Girl” (I wasn’t) but because I loved making and serving beans and rice and wanted to try it.

Hoppin’ John is traditionally made from black-eyed peas and rice and is an extremely simple dish.  So why do people make it?  Is it because they drank so much champagne the night before on New Year’s Eve and need something plain to settle down with?  That seems sensible and valid. My own New Year’s Eve Garlic Habit is one reason I enjoy simple, uncomplicated Hoppin’ John the next day.  Just check out the roasted garlic post and you’ll see why!

Popular lore about Hoppin’ John varies but basically says serving this…