It’s believed Hoppin’ John was created by slaves who simmered black-eyed peas they brought from Africa with rice form the plantations where they worked in America. And the name? That’s up for debate. In the South, Hoppin’ John is a must-eat on Jan. 1 because it brings good luck for the coming year–peas for peace and rice for riches.
The place: WISHBONE
3300 N. Lincoln Ave., 773-549-2663, www.wishbonechicago.com.
The stats: Hoppin’ John, $5.50 (with ham, grilled or blackened chicken breast, $7.50)
The comments: The basics: Black-eyed peas and rice with bits of tomato, carrots and scallions; topped with melted cheddar cheese and served with corn muffin. Our take: Peas and rice are well cooked but bland and overwhelmed by gooey melted cheese. Packets of jalapeno hot sauce add spice.
The place: HEAVEN ON SEVEN
3478 N. Clark St., 773-477-7818, www.heavenonseven.com
The stats: Hoppin’ John with andouille plus a side, $9.95
The comments: The basics: Slices of sausage mixed in with peas. Plus a choice of gumbo, soup or salad. Our take: Skimpy portion of overcooked, flavorless beans; and ouille lacked taste and texture.
BEST BET
The place: DIXIE KITCHEN & BAIT SHOP
825 Church St., Evanston, 847-733-9030
The stats: Hoppin’ John, $5.95
The comments: The basics: Black-eyed peas and rice with melted cheddar cheese and a corn muffin. Our take: Generous portion of perfectly cooked rice and black-eyed peas with a down-home smoky flavor and spicy kick. Melted cheese blends in smoothly.
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atplay@tribune.com
Have a favorite hoppin’ john? E-mail us at atplay@tribune.com. We’ll print some in a future issue.
