Hoppin' John (South Carolina Black Eyed Peas and Bacon)
User Reviews
4.3
Hoppin' John (South Carolina Black Eyed Peas and Bacon)
Description
This version starts by frying diced lean bacon until crispy, then using the drippings to sauté onions and garlic until golden. Black-eyed peas, along with black pepper and red pepper flakes, are added with water and chicken broth, and simmered until the peas are almost tender.
Afterward, long-grain white rice is added and cooked until mostly tender with most liquid absorbed. The mixture is then removed from heat, and diced tomatoes and optional torn collard greens are stirred in to finish steaming and wilting with residual heat. The dish balances smoky bacon flavor with the earthiness of black-eyed peas and mild spice from red pepper flakes.
Traditionally, Hoppin' John is served with collard greens and cornbread, offering a complete and comforting meal that showcases Southern flavors. This dish is well suited for a filling lunch or dinner and embodies a blend of textures from tender beans and soft rice to crisp bacon bits.
Ingredients
- ½ lb Bacon diced large, lean
- 2 onion chopped
- 4 garlic minced, cloves
- 2 c black-eyed peas dry and un-soaked
- ½ tsp black pepper ground
- ½ tsp red pepper flakes crushed
- 4 c water (32 oz)
- 4 c chicken broth (32 oz)
- 2 c long-grain white rice dry
- 2 tomato diced
- 2 c collard greens kale, Swiss chard, or mustard greens), optional, torn leaves
Instructions
- In a large soup pot, saute bacon over medium-high heat, until crispy, 3-4 minutes. Remove the cooked bacon, and leave 1 Tbsp of bacon grease in the pot. Reduce the heat to medium and add the onions and garlic. Saute until soft and golden, 2-3 minutes.
- Add the bacon back to the pan along with the black-eyed peas, pepper and red pepper flakes. Add the water and chicken broth and bring the mixture to a boil. Reduce the heat to medium-low to maintain just a bare simmer. Simmer, covered, for 30- 40 min until the black-eyed peas are nearly tender.
- Add the rice and cook, covered,15-20 minutes, until the rice is mostly tender and liquid is nearly all absorbed. Remove the pot from the heat, and mix in the diced tomatoes and torn collard greens (if using). Then let the pot sit, covered for 10 minutes, to let the rice finish steaming and the greens wilt.
- Taste and adjust salt and pepper as necessary.
- Serve with collard greens and cornbread.
User Reviews
Overall Rating
4.3
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