Hoppin' John comes from the Gullah Geechee kitchens of the Carolina Lowcountry, with deep West African roots. The rice and peas cook together in smoky pork liquor so every grain carries the flavor. Serve it with collard greens and cornbread on New Year's — the peas for coins, the greens for dollars.

Ingredients

  • 1 cup dried black-eyed peas (or 2 cans, drained)
  • 1 smoked ham hock (or 4 oz bacon)
  • 1 onion · 1 celery stalk · 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice · 3 cups chicken stock
  • 1 bay leaf · 1 tsp thyme · hot sauce · green onions

Method

  1. If using dried peas, soak overnight. Simmer them with the ham hock in water until just tender, about 45 minutes. Reserve the peas, the shredded meat, and the cooking liquor.
  2. In a heavy pot, render the bacon (or use a little pork fat) and sauté the onion, celery, bell pepper and garlic until soft — this is the Holy Trinity of Southern cooking.
  3. Stir in the rice to coat, then add the peas, stock (use some of the reserved liquor), bay leaf and thyme. Season.
  4. Bring to a boil, cover, reduce to low, and cook 18–20 minutes until the rice is tender and the liquid absorbed. Don't peek too much.
  5. Fold in the shredded ham, fluff with a fork, and serve topped with green onions and hot sauce.

🍚 Cook the rice in the pea liquor

The smoky liquid the peas and ham hock cooked in is liquid gold. Use it as part of your cooking liquid for the rice and the whole pot tastes seasoned through.