Description
Classic Hoppin’ John is a comforting Southern dish featuring tender black-eyed peas cooked with aromatic vegetables and smoky bacon, served over fragrant Carolina Gold rice. This recipe balances hearty flavors and textures, perfect as a satisfying main or side dish.
Ingredients
Scale
Meat and Aromatics
- 6 thick-cut bacon slices, chopped
- 4 celery stalks, sliced (about 1 1/2 cups)
- 1 medium 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
Spices and Seasonings
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt, divided
Liquids and Grains
- 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
Garnish
- Fresh scallions, sliced
Instructions
- Cook Bacon: In a Dutch oven over medium-high heat, cook the chopped bacon, stirring occasionally, until it starts to crisp, about 10 minutes. This renders the fat and develops smoky flavor.
- Sauté Vegetables and Aromatics: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne pepper, and 1 teaspoon kosher salt to the bacon. Cook, stirring occasionally, until the onion is tender and the mixture is fragrant, about 8 minutes.
- Simmer Black-Eyed Peas: Pour in the chicken broth and add the black-eyed peas. Bring the mixture to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered until the peas are tender, approximately 40 minutes.
- Drain and Reserve Liquid: Drain the pea mixture, reserving the cooking liquid separately. Return the peas to the Dutch oven along with 1 cup of the reserved liquid. Cover and keep warm while preparing the rice.
- Prepare Rice: Heat olive oil in a medium saucepan over medium-high heat. Add Carolina Gold rice and cook, stirring often, for 3 to 4 minutes until the rice is fragrant and lightly toasted. Stir in 3 cups of the reserved cooking liquid and the remaining 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to medium-low, cover, and cook until rice is tender, about 15 to 18 minutes. Fluff with a fork.
- Combine and Adjust Consistency: Gently fold the cooked rice into the pea mixture in the Dutch oven. Add the remaining reserved cooking liquid 1/4 cup at a time, stirring until the desired consistency is achieved.
- Serve and Garnish: Spoon servings into bowls or plates and sprinkle generously with sliced fresh scallions for a bright, fresh finish.
Notes
- While traditionally made as a one-pot dish, cooking the peas and rice separately helps avoid overly soupy results and ensures perfect texture.
- Using Carolina Gold rice enhances the authentic Southern flavor of the dish.
- Feel free to substitute vegetable broth to make this recipe vegetarian-friendly.
- Adjust cayenne pepper to control the spice level to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg
