One of my favorites is the practice of serving the rice and beans dish known as Hoppin’ John on New Year’s Day in the hope that it’ll bring you good luck in the coming year. It’s said to have originated among slaves, who had used black-eyed peas to represent coins, which were meant to impart future good fortune.

While the dish is typically prepared with pork, one of my favorite versions is meatless. It’s from Kim O’Donnel’s critically acclaimed The Meat Lover’s Meatless Cookbook, an ingenious rendition that gets its fine smoky quality from exotic paprika and chipotle peppers.

Ever since I recipe tested this dish for Ms. O’Donnel back in 2009, I’ve been hooked on smoked paprika. I’ve even made my own seasoned salt using that fragrant spice and it now sits on my table. Another tip I picked up in this mighty fine version is the use of beer in preparing beans. It’s especially awesome when using dried beans. It seems to make them tender over a shorter cooking time and imparts a subtle flavor.

And yes, that old rule still applies: Some dishes taste better the next day, which is why this is slowly simmering on New Year’s Eve.

Here’s hoping y’all have a happy and prosperous New Year!

— Leslie Kelly