Classic Hoppin’ John Recipe
"This Southern staple serves up a generous helping of comfort and tradition. We use thick-cut bacon to get the perfect amount of smokiness, as opposed to a ham hock. A ham hock can, at times, overpower the dish. Traditionally, Hoppin’ John is a one-pot recipe, but that often produces soupy results. Instead, cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the liquid for later. Once the rice is done, gently stir it into the pea mixture with the liquid. This method does require washing an extra pan, but we think you’ll agree that it’s worth it. There are three things you do want to keep traditional about your hoppin’ John though: the pork, the peas, and the rice...."
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
Comments & Reviews
Just A Pinch Sweepstakes