Hoppin' John
Black-eyed peas and rice simmered with smoky pork, traditionally eaten on New Year's Day across South Carolina for good luck.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Dutch oven
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 14
- carbs
- 48
- protein
- 16
- calories
- 390
Instructions
- 1
Drain the soaked peas. Place them in a pot with the ham hock, onion, celery, and bay leaf, then cover with water.
- 2
Simmer for 45 minutes to 1 hour until the peas are tender. Add water as needed.
- 3
Take out the ham hock and shred the meat. Discard the bone and skin.
- 4
Measure 2 cups of the cooking liquid (pot liquor, the flavorful broth) and set it aside.
- 5
Put the shredded meat back with the peas. Season with cayenne, salt, and pepper.
- 6
In a separate pot, bring the reserved pot liquor to a boil. Stir in the rice.
- 7
Cover with a lid and simmer for 18-20 minutes until the rice is tender.
- 8
Gently mix the rice into the peas mixture. Serve hot.
Chef's tips
Save the pot liquor from cooking the peas to cook the rice for the best flavor. Dried peas soaked overnight give the best texture.
Storage
Refrigerate up to 4 days in an airtight container.
Reheating
Reheat on the stovetop with a splash of water or broth.
Common mistakes to avoid
- •Overcooking the peas until they turn mushy
- •Throwing away the pot liquor, which holds most of the rich flavor
Serving suggestions
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