Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing. Hopping John, made of cow peas and rice, is eaten in the stateliest of Charleston house and in the humblest cabins and always on New Year’s Day. “Hoppin’ John eaten then will bring good luck” is an old tradition.
- 1 Cup raw cow peas (dried field peas)
- 4 Cup water
- 2 Teaspoon salt
- 1 Cup raw rice
- 4 Slice bacon, fried
- 1 medium onion, chopped
Boil peas in salted water until tender.
Add peas and 1 cup of the pea liquid to rice. Fry bacon with grease and onion.
Put in rice steamer or double-boiler and cook for 1 hour or until rice is thoroughly done.