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A classic Southern comfort dish made with black-eyed peas, fluffy rice, and smoky bacon. Traditionally served on New Year's Day for good luck and prosperity, this one-pot meal is savory, hearty, and full of flavor any day of the year.
Cook the black-eyed peas. Place the soaked and drained peas in a large pot with 4 cups of fresh water. Bring to a boil, then reduce heat to a simmer. Cook, partially covered, for 60-70 minutes, or until the peas are tender but not mushy. Drain well and set aside.
While the peas are cooking, prepare the flavor base. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Discard any excess.
Sauté the aromatics. Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the bacon fat. Cook, stirring occasionally, until softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine ingredients. Add the rinsed rice to the pot and stir for 1 minute to toast it lightly. Pour in the chicken broth. Add the cooked black-eyed peas, dried thyme, bay leaf, cayenne pepper, salt, and black pepper. Stir everything to combine.
Simmer the dish. Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Do not lift the lid during this time.
Rest and serve. Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to steam and finish cooking. Remove the bay leaf, then fluff the rice and peas with a fork. Gently stir in half of the reserved crispy bacon, the sliced scallions, and chopped parsley. Garnish with the remaining bacon before serving.
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A classic Southern comfort dish made with black-eyed peas, fluffy rice, and smoky bacon. Traditionally served on New Year's Day for good luck and prosperity, this one-pot meal is savory, hearty, and full of flavor any day of the year.
This southern recipe takes 105 minutes to prepare and yields 4 servings. At 560.82 calories per serving with 29.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
For a deeper, smokier flavor, omit the bacon and instead simmer a smoked ham hock with the black-eyed peas in step 1. Remove the hock, shred the meat, and stir it into the final dish.
Omit the bacon and use 2 tablespoons of olive oil or a neutral oil to sauté the vegetables. Use vegetable broth instead of chicken broth. Add 1/2 teaspoon of smoked paprika with the other spices to mimic the smoky flavor.
Add one finely diced jalapeño or serrano pepper along with the onion, bell pepper, and celery for an extra layer of heat.
If you're short on time, use two 15-ounce cans of black-eyed peas, rinsed and drained. Add them in step 4 along with the broth and rice, and proceed with the recipe. The total cook time will be significantly reduced.
Black-eyed peas are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
This dish provides a substantial amount of protein from the black-eyed peas, which is essential for muscle repair, immune function, and overall body maintenance.
Black-eyed peas are packed with folate (Vitamin B9), a crucial nutrient for DNA synthesis and cell growth, making it particularly important for pregnant women.
The combination of complex carbohydrates from the rice and peas, along with protein and fiber, provides a slow release of energy, keeping you full and energized for longer.
Hoppin' John can be a healthy, balanced meal. It's rich in fiber and plant-based protein from the black-eyed peas. To make it healthier, you can use turkey bacon or omit the bacon entirely, use low-sodium broth, and serve it with plenty of greens.
A typical 1.5-cup serving of this Hoppin' John recipe contains approximately 450-550 calories. The exact number can vary based on the fat content of the bacon and the specific ingredients used.
The origin of the name is debated, but one popular theory is that it's a corruption of the French term for dried peas, 'pois à pigeon'. Another story suggests a one-legged man named John was known for selling peas and rice in Charleston, South Carolina.
Yes, you can use two 15-ounce cans of black-eyed peas to save time. Be sure to rinse and drain them well before adding them to the pot in step 4 with the broth and rice. You will skip step 1 entirely.
Long-grain white rice, like Carolina Gold Rice, is traditional and works best because the grains stay separate and fluffy. You can use other long-grain white rice varieties as well. Avoid short-grain rice, which can become sticky.
Yes, Hoppin' John reheats very well and the flavors deepen overnight. You can make it a day or two in advance. Reheat on the stovetop over low heat, adding a splash of broth or water if it seems dry.