Ingredients:
- 1 cup dried black-eyed peas
- 4 slices bacon, chopped
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 teaspoon ground nutmeg
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1 bay leaf
- Salt and black pepper to taste
- Hot sauce, for serving (optional)
- Chopped green onions, for garnish (optional)
Instructions:
Prepare the Black-eyed Peas:
Rinse the dried black-eyed peas under cold water and remove any debris or stones. Drain well.
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy and the fat has rendered, about 5-7 minutes. Remove the crispy bacon from the pot and set it aside, leaving the bacon fat in the pot.
Sauté the Aromatics:
Add the finely chopped onion, green bell pepper, and celery to the pot with the bacon fat. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the Rice and Peas:
Stir in the long-grain white rice and drained black-eyed peas until they are well coated with the bacon fat and vegetables.
Cook the Hoppin’ John:
Pour in the chicken broth or water and add the bay leaf to the pot. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Let the Hoppin’ John simmer gently for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking and burning.
Serve:
Once the Hoppin’ John is cooked through, remove the bay leaf from the pot and discard. Fluff the rice and peas with a fork.
Serve the Hoppin’ John hot, garnished with the crispy bacon pieces and chopped green onions, if desired. Offer hot sauce on the side for those who enjoy an extra kick of heat.
Pro Tips:
- For a smokier flavor, you can use smoked ham hocks or smoked turkey wings instead of bacon. Simply cook the smoked meat in the pot first to render the fat, then proceed with sautéing the vegetables.
- If you prefer a vegetarian version of Hoppin’ John, you can omit the bacon and use vegetable broth or water instead of chicken broth. You can also add smoked paprika or liquid smoke for a hint of smokiness.
- Leftover Hoppin’ John can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
