Classic Hoppin' John

Classic Hoppin' John

from southernliving.com
90 min
6 servings

Traditionally, Hoppin' John is a one-pot recipe, but that often produces soupy results. Instead, use our technique, and cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the liquid for later.

Ingredients

  • 6 thick-cut bacon slices, chopped
  • 4 celery stalks, sliced (about 1 1/2 cups)
  • 1 medium-size yellow onion, chopped (about 1 1/2 cups)
  • 1 small green bell pepper, finely chopped (about 1 cup)
  • 3 garlic cloves, chopped (about 1 Tbsp.)
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon kosher salt, divided
  • 8 cups lower-sodium chicken broth
  • 4 cups fresh or frozen black-eyed peas
  • 2 tablespoons olive oil
  • 1 1/2 cups uncooked Carolina Gold rice
  • Fresh scallions, sliced

Directions

  1. 1

    Cook bacon: Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.

  2. 2

    Add vegetables and seasonings: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.

  3. 3

    Add broth and peas: 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.

  4. 4

    Drain pea mixture: 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.

  5. 5

    Cook rice: 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.

  6. 6

    Combine rice and pea mixture: 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.