Then, no matter how you prepare them, serve your collards with hot sauce or vinegar alongside your particular favorite version of hoppin' John. (There are more recipes for hoppin' John than there are ways to get into heaven, and everyone thinks everyone's method is blasphemous.) The classic Charleston Receipts recipe is the hoppin' John most Charlestonians still swear by, and it's nothing more than some black-eyed peas, water, salt, raw rice, onion, and bacon. You just boil the peas until tender, pour the peas and their liquid into the rice with the bacon and onion, and cook it together for about an hour. You can substitute plenty of things for the bacon, from hog jowls to smoked ham bones, and you can add some butter or not. Some people put in crushed Italian red pepper, but to my mind, the only seasoning hoppin' John needs besides salt and pepper is cayenne. This hot, red chile, which was grown in South Carolina gardens way back when, gives the dish just the right amount of kick to jump-start a lucky and prosperous New Year.