Hoppin' John

1. 1
   prep · ~8 min

   Render the bacon until crispy.

   1.Place diced bacon in a cold Dutch oven over medium heat.

   2.Cook, stirring occasionally, until the fat renders and the bacon is crispy (6-8 min).

   3.Transfer crispy bacon bits to a paper-towel-lined plate and reserve the rendered fat in the pot.
2. 2
   saute · ~6 min

   Sauté the aromatics in the bacon fat.

   1.Add the chopped onion and celery to the bacon fat in the pot.

   2.Sauté over medium heat until softened and translucent (4-5 min).

   3.Add the minced garlic and cook until fragrant (30 sec).
3. 3
   simmer · ~55 min

   Simmer the black-eyed peas until tender.

   1.Add the dried black-eyed peas, water, bay leaf, dried thyme, salt, black pepper, and cayenne to the pot.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cover and cook, stirring occasionally, until the peas are tender but not mushy (45-55 min).

   TIPDon't add the rice yet — the peas need a head start to cook through.
4. 4
   simmer · ~25 min

   Add the rice and finish cooking.

   1.Stir in the uncooked rice, ensuring it is submerged in the cooking liquid.

   2.Cover and simmer over low heat until the rice is tender and the liquid is absorbed (20 min).

   3.Remove from heat and let stand, covered, for 5 minutes.

   TIPResist lifting the lid during the final simmer — the trapped steam is what fluffs the rice.
5. 5
   mix · ~2 min

   Finish with vinegar and crispy bacon.

   1.Remove and discard the bay leaf.

   2.Fluff the rice and peas with a fork.

   3.Fold in the apple cider vinegar and reserved crispy bacon bits.
6. 6
   serve

   Serve the Hoppin' John with garnishes.

   1.Spoon into bowls and scatter sliced green onions over the top.

   2.Pass extra apple cider vinegar at the table for drizzling.

   TIPHoppin' John is traditionally served with collard greens and cornbread on the side for a true New Year's spread.

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