Hoppin' John
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Hoppin' John
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A classic Southern dish! Hoppin' John, or "Carolina Peas and Rice," is a simple, flavorful, and lucky New Year’s Day meal!
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Ingredients
- 1 cup dried black-eyed peas
- 4 strips bacon, chopped
- 1 large onion, diced
- 1 stalk celery, diced
- 2 garlic cloves, minced (about 2 teaspoons)
- 5 cups water
- 1 smoked ham hock (about 12 ounces)
- 2 thyme sprigs
- 1 bay leaf
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- Crushed red pepper flakes, to taste
- 1 cup long-grain white rice
- 1 tablespoon apple cider vinegar (optional)
- Optional garnish: chopped scallions, fresh parsley, or fresh thyme
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Instructions
- Place the peas in a large bowl. Add enough water to cover the peas by about an inch. Cover the bowl and let the peas soak overnight.
- Drain the water from the peas.
- In a large Dutch oven or other heavy-bottomed pot, cook bacon until crisp. Use a slotted spoon to remove the bacon from the pot; place on a paper-towel lined plate. Reserve the drippings in the pot.
- With the pot over medium heat, add the onion and celery to the drippings and cook until the onion is translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the ham hock, 5 cups of water, peas, thyme sprigs, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cook, uncovered, for 1 hour, stirring occasionally.
- Stir in the rice, cover the pot, and simmer gently for 20 more minutes, or until the rice is done and the peas are soft. Check on the rice towards the end of the cooking time, and add a little bit more warm water, if necessary. By the end of the cooking time, most of the water should be absorbed, but the mixture will still be moist.
- Still covered, remove the pot from the heat and let the rice and peas rest for 10 minutes.
- Remove the cover, discard ham hock, bay leaf, and thyme sprigs, and fluff the rice gently with a fork. Taste and season with additional salt, pepper, and red pepper flakes, if desired. Add a dash of apple cider vinegar (optional). Garnish with crispy bacon, sliced green onions, or fresh herbs, and serve!
Notes
- Stir the pot occasionally while the black-eyed peas are cooking. This will help to break down the beans a bit, distribute the starches, and prevent sticking.
- Smoked ham hocks can be quite salty, so if you prefer a less-salty pot of beans, I recommend omitting the salt. You can always add more at the end, if necessary, but you might find that the ham hock adds enough salty flavor on its own.
- The total amount of water necessary may vary slightly, depending on how vigorously you simmer your pot (and how much evaporates). As a result, I recommend checking the rice towards the end of the cooking time. If it looks too dry before the rice is tender, add more warm water as necessary. Once the rice is tender, the water should be almost entirely absorbed, but the mixture should still be moist.
- Adjust the total cooking time to suit you preferences and your desired tenderness. While 45 minutes- 1 hour should be sufficient if you like more in-tact, sturdy black eyed peas, a longer cooking time might be necessary if you like really broken-down, creamy black eyed peas.
- Garnish with fresh herbs (such as chopped parsley or thyme), a dash of hot sauce, a dash of vinegar, or a squeeze of fresh lemon juice for a bright finishing touch.
Nutrition Information
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Serving
1/6 of the recipe
Calories
276kcal
(14%)
Carbohydrates
44g
(15%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
313mg
(13%)
Potassium
421mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
66IU
(1%)
Vitamin C
3mg
(3%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 276kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 313mg | 13% |
| Potassium | 421mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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