Hoppin’ John is a traditional Charleston dish that is now served all through the South. Although I'm a Northerner by birth, this is the dish I serve every year on New Year’s Day. This is the family-sized version of my recipe, which I usually make for a crowd. I used vegan Artisian Tofurky Andouille Sausage this year, and thought it was a great improvement. Please note that I usually use fresh black-eyed peas, which are available in the South in late December. If you live in another area of the country, you will probably need to use dried black-eyed peas. Make them as I describe in the first step of the recipe. Whatever you do, please don't use canned black-eyed peas because that will ruin this wonderful dish. Serve with plenty of brown rice, kale (or collards) and corn bread for a wonderful vegan dinner that's delicious any day of the year!