US-Southern-Soul | Breads & Grains | Vegetables & Beans | Beans | Rice | Winter

Hoppin' John

(American rice & black-eyed peas)

Yield: 6-8 servings


INGREDIENTS PREP AMOUNT
Salt pork or oil   2-3 Tbsp
Onion minced 1 each
Rice   1 1/2 cups
     
Water or stock 3 cups
Black-eyed peas cooked, drained, rinsed 2 cups
Ham hock   1 each
Bay leaf 1 each
Thyme 1 tsp
Salt & pepper   to taste

METHOD

Basic Steps:  Sauté → Simmer → Rest
  1. Heat the salt pork or oil in a large pot over medium heat. Sauté the onion until translucent. Stir in the rice and sauté for 3-4 minutes.
  2. Stir in the rest of the ingredients and bring to a boil. Reduce heat to low, cover tightly and let simmer 15-18 minutes.
  3. Remove from heat and let rest, covered, another 10 minutes. Fluff with a fork and serve.

VARIATIONS

  • Instead of the ham hock, substitute 1 1/2 cups of cubed ham if you like.
  • Some recipes call for the rice and beans to be cooked separately, then mixed together at the end.

NOTES

  • Hoppin' John is an old Southern dish, especially popular in South Carolina. No one really knows how it came by its name, but its culinary roots seem to stretch back to Africa. It is often eaten as part of a New Year's Day meal, as black-eyed peas supposedly bring good luck. Goes well with fried chicken and greens.