Ingredients:

  • 4 oz (115 g) thick-cut Bacon or Salt Pork, diced small
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 3 cloves Garlic, minced
  • 1 lb (450 g) Dried Black-Eyed Peas, rinsed and picked over
  • 6 cups (1.4 L) Chicken or Vegetable Stock (low sodium)
  • 2 Dried Bay Leaves
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 1/2 cups (300 g) Long-Grain White Rice, rinsed well
  • Hot Sauce (e.g., vinegar-based Louisiana style), to taste

Instructions:

  1. Render the Pork: Place the diced bacon or salt pork in a Dutch oven or large pot over medium heat. Cook, stirring occasionally, until the fat is rendered and the pork pieces are golden brown and crispy (about 8-10 minutes). Remove the crispy pork bits and set aside for garnish. Reserve 2 tablespoons of rendered fat in the pot.
  2. Sauté the Aromatics: Add the diced onion, celery, and bell pepper to the pot. Sauté over medium heat for 7-10 minutes until the vegetables are softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Simmer the Peas: Add the rinsed black-eyed peas, chicken stock, bay leaves, thyme, salt, and pepper to the pot. Bring the mixture to a rapid boil, then immediately reduce the heat to low, cover the pot partially, and simmer for 30-40 minutes, or until the peas are tender but still hold their shape.
  4. Incorporate the Rice: Stir in the rinsed long-grain rice and taste the broth, adjusting the salt if necessary. Ensure the liquid covers the rice by about 1 inch (2.5 cm); add a splash of stock if necessary.
  5. Steam the Rice: Bring the mixture back to a low simmer. Cover the pot tightly, reduce the heat to the lowest setting possible, and cook undisturbed for 18-20 minutes. Do not lift the lid.
  6. Rest and Fluff: Remove the pot from the heat and let it rest, still covered, for 10 minutes. Remove the bay leaves. Gently fluff the Hoppin' John with a fork, incorporating the rice and peas evenly.
  7. Serve: Transfer the Hoppin' John to serving bowls, garnishing with the reserved crispy pork and a dash of hot sauce if desired.