Black-eyed peas are eaten on New Year's Day for good luck and prosperity in Southern folklore. The tradition is believed to have originated with enslaved West Africans and dates back to the Civil War. But for many pallets, B.E.P.’s are just not all that tasty. Hoppin’ John, or in this case Hoppin’ John’s Squares are a way to enjoy a tasty meal and get those good luck charms in your belly! Below is just one recipe but there are dozens of versions on the internet. Good luck in 2025 and let me know if you enjoy this dish!- Scott Stevens
Hoppin' John Squares
Ingredients
- 2 tablespoons butter
- ½ cup chopped red bell pepper (for a sweeter flavor)
- 2 tablespoons finely chopped onion
- 2 tablespoons all-purpose flour
- ¾ teaspoon smoked paprika (for a smoky twist) OK to sub with Chili Powder.
- ¼ teaspoon ground cumin
- ¼ teaspoon salt (I prefer pink sea salt)
- 1¼ cups whole or 2% milk
- 1 cup shredded sharp cheddar cheese, divided
- 1 can (15 ounces) black-eyed peas, drained and rinsed
- 1 cup cooked brown rice.
- 1 cup of diced cooked ham. (Good to use up that leftover ham from Christmas!)
- 2 beaten eggs
Instructions
- Preheat your oven to 350°F. Grease an 8x8-inch baking pan and set aside.
- In a skillet over medium heat, melt the butter. Add the red bell pepper and onions; cook and stir until softened.
- Stir in the flour, chili powder, cumin, and salt. Gradually add the milk, stirring continuously until the mixture is bubbly and has thickened.
- Remove from heat and stir in ¾ cup of the sharp cheddar cheese, black-eyed peas, rice, diced ham, and beaten eggs. Mix well.
- Spoon the mixture into the prepared baking pan. Bake for about 35 minutes or until set.
- Remove from the oven and sprinkle with the remaining ¼ cup of shredded sharp cheddar cheese. Let stand for 10 minutes before cutting into squares and serving.