Hoppin John, a New Year’s day good-luck tradition in the South, is made with black-eyed peas, rice, bacon, and chicken stock. Regardless of whether it brings good fortune or not, we think it’s worthy of the occasion based on taste alone.
- Quick Glance
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 6 to 8
In a 3 1/2-quart (3.3-liter) saucepan over high heat, combine the black-eyed peas and 6 cups of the broth or stock and bring to a boil. Reduce the heat to medium-low and simmer until tender, 30 to 45 minutes (or longer if your peas happen to be quite old).
Drain the peas, reserving the cooking liquid. In the same saucepan over medium-low heat, cook the bacon until brown and crisp, 10 to 12 minutes.
Use a slotted spoon to remove the bacon, reserving the drippings in the saucepan. Add the shallot and garlic to the pan and cook, stirring, until fragrant, about 1 minute. Toss in the rice, salt, and pepper, and cook, stirring, for 1 minute.
Measure the reserved cooking liquid and add enough remaining stock, if necessary, to make 2 cups.
Add the stock mixture to the rice mixture, and stir well. Bring to a boil. Cover, reduce the heat, and simmer over medium-low, without stirring, until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork, and add the black-eyed peas and bacon, stirring to mix.
Garnish with chopped green onions just before serving and pass hot sauce on the side, if desired.
Recipe Testers' Reviews
My boyfriend had never before tasted a black-eyed pea and after the first bite of this dish, he said, "Oh, that's awesome." He further described this dish as brown bacon-y goodness and high-fived me after finishing his bowl. For us, this was comfort food with the bacon flavor prevalent in a great way in every bite.
The green onions should not be optional, as they really add a punch to this dish not to mention a spot of color in an otherwise brown dish. I would have liked a bit of acid in this dish, and think that the suggested hot sauce could really add both flavor and acid, but I also considered a bit of chopped tomato on top for next time. I was initially skeptical that the black-eyed peas would be cooked in such a short time and was happy to be proven wrong.
We ate this with a spinach salad and it provided a nice freshness on the side.
I had never heard about this dish until I moved to the South. It's a classic rice and bean dish and this recipe didn't disappoint! When I had it, there were a lot of green onions on the top so I added more than what you see in the picture, but that is just a personal preference.