common in the United States is that each person at the meal should leave three peas on their plate to ensure that the New Year will be filled with luck, fortune and romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that the diner will have in the coming year. On Sapelo Island in the community of Hog Hammock, Geechee red peas are used instead of black-eyed peas. Sea Island red peas are similar. American chef Sean Brock claims that traditional Hoppin' John was made with Carolina Gold rice, once thought to be extinct, and Sea Island red peas. He has worked with farmers to re-introduce this variety of rice. As of 2017, several rice growers offer Carolina gold rice. Variants Other bean and rice dishes are seen in Southern Louisiana and in the Caribbean, and are often associated with African culinary influence in the Americas. Regional variants include the Guyanese dish "cook-up rice", which uses black-eyed peas and coconut milk; "Hoppin' Juan," which substitutes Cuban black beans for black-eyed peas; the Peruvian tacu-tacu; and the Brazilian dish baião-de-dois, which also often uses black-eyed peas. See also Arroz de fríjol cabecita negra - the Colombian equivalent. Arroz con gandules - the Puerto Rican equivalent Gallo pinto - the equivalent dish of Nicaragua and Costa Rica List of regional dishes of the United States Pabellón criollo - A similar dish in Venezuela including shredded beef and where ingredients are served separately Platillo Moros y Cristianos - the Cuban equivalent Red beans and rice Saint Sylvester's Day - a similar dish is eaten in Italy to celebrate the New Year. References External links How to make Hoppin' John Legume dishes Lowcountry cuisine American rice dishes Bacon dishes New Year foods Soul food Cuisine of the Southern United States