Charleston SC cooking

Hoppin’ John Recipe

The last in the “good luck eats” series is an old southern staple…Hoppin’ John. Though beans, like green, are meant to serve as a symbol of wealth (“peas for pennies, greens for dollars, and cornbread for gold”), they just don’t really look like coins to me. Another historical perspective mentioned that the good luck association of beans is tied more to the quick germination and sustenance they provide.

Hoppin' John fixins

Hoppin’ John fixins

The source for this recipe is the Charleston City Paper again. Go here for the original writeup:


Dried black eye peas, 2 pounds soaked overnight then drained

2 quarts chicken stock or broth

Diced red and yellow bell peppers

2 ribs celery, diced

1 large onion, diced

Cooked bacon, diced

2 teaspoons pickled jalapeños

2 tablespoons minced garlic

2 tablespoons fresh, chopped parsley

2 tablespoons fresh, chopped thyme

2 bay leaves

2 ounces tomato paste

2 teaspoons chili powder

Kosher salt and freshly ground black peppers


  • Cook bacon in a large pot until crisp. Add onions, peppers, celery, chili powder, garlic, tomato paste, thyme, bay leaves, pickled jalapeños, salt and pepper to taste. Sauté over medium high heat until tender, about 5 minutes. Add drained peas.
  • Add two quarts chicken stock/broth and bring to a boil.
  • Reduce heat and simmer until peas are tender.
  • Season with salt and pepper to taste.
  • Cook favorite rice and serve peas on top or mix rice in with peas. Top with chopped parsley.


Collard Greens Recipe

Part two of our good luck eats recipes is one I found online via the Charleston City Paper (Charleston, SC).

Collard greens are a southern staple and symbolic of wealth…money. This recipe was definitely loaded…with FLAVOR.

Here’s our take on good luck greens (find the original write up here)


Collards…I picked about 2-3 pounds, folded leaves in half and de-stemmed then cut in ribbons

1 1/2 cups cider vinegar

1 tablespoon of homemade hot (ghost pepper) sauce from J&S Creations

1/4 cup brown sugar

1 tablespoon Kosher salt

2 quarts water (or chicken broth)

Optional – ham hock, smoked pork or bacon. We were having ham, so I added a little chopped ham to the mix.


  • Bring water to a simmer and add vinegar, hot sauce, brown sugar and salt. If using a ham hock, add it now, too. Simmer for 20-30 minutes.
  • Add collard greens and chopped ham.
  • Simmer all lightly for 2-3 hours.

Simple. Tangy. Fresh. Bring on the riches!