105 minutes
A traditional Southern dish made with black-eyed peas, rice, and pork, Hoppin' John is a flavorful and comforting meal.
Black-Eyed Peas, soaked overnight
0 lb
Bacon, rendered
Small Onion, finely chopped
each
Garlic Clove, minced
each
cups
cups
teaspoons
to taste
to taste
Long-grain Rice
cups
1. Soak Black-eyed Peas
Begin by soaking a pound of black-eyed peas in a bowl of water overnight to shorten your cooking time and ensure even cooking.
2. Render Pork or Bacon
In a large saucepan, render the salt pork or bacon over medium heat until golden and the fat is released, about 6 minutes.
3. Sauté Onion and Garlic
Add the finely chopped small onion and minced garlic cloves to the saucepan and cook until soft and fragrant, about 3 minutes.
4. Simmer Peas with Stock and Ham
Combine the drained soaked peas, chicken stock, diced ham, red-pepper flakes, and a seasoning of fine salt and black pepper in the saucepan. Bring to a boil, then reduce the heat and simmer for about an hour, skimming off any foam that forms on the surface.
5. Add Rice
Stir in the long-grain rice, cover the saucepan, and let it cook for about 20 minutes or until the rice is tender. Then, turn off the heat and let the Hoppin' John stand for 5 minutes.
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