Hoppin' John
Smoky Southern black-eyed peas with rice, eaten on New Year's Day for luck.
Ingredients
| Volume | Grams |
|---|---|
| 4 thick-cut bacon, slices, chopped | — |
| 1 medium onion, diced | — |
| 1 green bell pepper, diced | — |
| 2 celery ribs, diced | — |
| 3 garlic cloves, minced | — |
| 2 cans black-eyed peas, 15 oz each, drained and rinsed | — |
| 3 cups chicken broth | — |
| 1 tsp dried thyme | — |
| 1 bay leaf | — |
| 1/2 tsp table salt, to taste | 3 g |
| 1/4 tsp cayenne pepper, optional | — |
| 1 cup long-grain white rice | — |
| 3 green onions, sliced | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Cook the bacon in the Dutch oven over medium heat until crisp. Add the onion, bell pepper and celery and cook until soft, 6–8 minutes. Stir in the garlic.
- Add the black-eyed peas, broth, thyme, bay leaf, salt and cayenne. Bring to a simmer.
- Stir in the rice, cover, and cook on low 18–20 minutes, until the rice is tender and the liquid is absorbed.
- Rest 5 minutes off the heat, remove the bay leaf, fluff, and top with green onions.
Tips
- Serve with collard greens and cornbread for the full good-luck New Year's plate.
- For a vegetarian version, use olive oil, smoked paprika and vegetable broth.
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