mom's new year's hoppin' john

★★★★★ 5
a recipe by
Fran Murray
Fountain Hills, AZ

My husband, Mark, absolutely LOVES this recipe. I always make it on New Year's Day. It's said to bring good luck for the whole year. So far, it hasn't been wrong! Happy New Year!

Blue Ribbon Recipe

Black-eyed peas are delicious. But add bacon to them... and you have a winner. Everything is seasoned just right in this recipe. Start your new year on a lucky note with this yummy meal.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 8
prep time 15 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For mom's new year's hoppin' john

  • 10 slice
    bacon, chopped
  • 1
    (1- to 1 1/2-pound) boneless ham, cut into 1/2-inch cubes
  • 1 lg
    onion, chopped fine
  • 2
    celery ribs, chopped fine
  • 6 clove
    garlic, minced
  • 1/2 tsp
    dried thyme
  • 4 c
    low-sodium chicken broth
  • 2
    16-ounce bags frozen black-eyed peas
  • 2
    bay leaves
  • 1 1/2 c
    long-grain rice
  • 3
    scallions, sliced thin

How To Make mom's new year's hoppin' john

  • Bacon cooking in a Dutch oven.
    Cook bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Browning ham in the Dutch oven.
    Pour off all but 1 tablespoon fat from pot and brown ham chunks (if desired), about 3 to 6 minutes. Transfer to plate with bacon.
  • Onion, celery, garlic, thyme, broth, peas, bay leaves, and browned ham added to Dutch oven.
    Add onion and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, peas, bay leaves, and browned ham. Bring to boil. Reduce heat to low and simmer, covered, until beans are just tender, about 20 minutes.
  • Rinsing the rice.
    Place rice in a fine-mesh strainer set over a large bowl. Rinse under running water until water runs clear, about 1 minute.
  • Stirring rice into the Dutch oven.
    Drain rice well and stir into pot.
  • Piece of aluminum foil placed on top of the peas in the Dutch oven.
    Place square of aluminum foil directly on the surface of the simmering liquid. Simmer covered until liquid is absorbed and rice is tender, about 20 minutes, stirring and repositioning foil twice during cooking. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork. Stir in scallions and bacon. Serve.