(American rice and black-eyed peas)
6 to 8 servings
- Salt pork, chopped finely -- 2 to 3 tablespoons
- Onion, minced -- 1
- Rice -- 1 1/2 cups
- Water or stock -- 3 cups
- Black-eyed peas, cooked, drained and rinsed -- 2 cups
- Ham hock -- 1
- Bay leaf -- 1
- Thyme -- 1 teaspoon
- Salt and pepper -- to taste
- Heat the salt pork in a large pot over medium heat and cook until it renders its fat and becomes a little crispy. Add the onion and saute until translucent. Stir in the rice and sauté for another 3 to 4 minutes.
- Stir in the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and let simmer for 15 to 18 minutes.
- Remove from heat and let rest, covered, another 10 minutes. Fluff with a fork and serve with bottled hot sauce for seasoning.
Hoppin' John Variations
- Vegetarian Version: Use 2 to 3 tablespoons of vegetable oil in place of the salt pork and eliminate the ham hock.
- Many recipes call for chopped bacon instead of salt pork.
- Instead of the ham hock, substitute 1 1/2 cups of cubed ham or chopped sausages if you like.
- Some recipes call for the rice and beans to be cooked separately, then mixed together at the end.