Traditional Southern Hoppin’ John with Black Eyed Peas
Ring in the new year with a traditional meal! Hoppin’ John is one of those classic Southern dishes that come with as many versions, stories and flavors as there are cooks. At its core, however, Hoppin’ John is rice, black-eyed peas (or field peas), smoked pork, and onions. Black-eyed peas are supposed to bring you luck if you eat them on New Year’s Day, and it is traditionally eaten with collard greens.
- Serves: 8 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Ingredients
- 6 thick cut bacon slices, chopped
- 4 celery stalks, sliced
- 1 medium yellow onion, chopped
- 1 small red pepper, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon sea salt
- 8 cups chicken broth
- 4 cups fresh or frozen black-eyed peas
- 2 tablespoons olive oil
- 1 ½ cups uncooked rice
- fresh scallions, sliced
Instructions
Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, red bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
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