Ingredients:

  • 1 lb Dried Black-Eyed Peas (soaked and rinsed)
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 2 cups Water
  • 4 oz Smoked Bacon (thick-cut) or Salt Pork (diced)
  • 1 large Yellow Onion (finely diced)
  • 2 medium Celery Stalks (finely diced)
  • 3 Garlic Cloves (minced)
  • 1 tsp Dried Thyme
  • 2 Bay Leaves (whole)
  • 1 Tbsp Kosher Salt (to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Hot Sauce (optional)
  • 1 ½ cups Long-Grain White Rice (rinsed)
  • ¼ cup Fresh Parsley (chopped, for garnish)

Instructions:

  1. Soak the Peas: Place the black-eyed peas in a large bowl and cover with cold water. Let them soak for 4 hours or overnight. Drain thoroughly and rinse under cold water until the water runs clear.
  2. Rinse the Rice: Place the long-grain rice in a fine-mesh sieve and rinse thoroughly under cold water until the starch is washed away and the water is clear. Set aside.
  3. Render the Pork: Place the diced bacon or salt pork in a Dutch oven over medium heat. Cook gently until the fat has fully rendered and the pieces are crispy (about 8–10 minutes). Remove the crispy pork bits and set them aside for garnish, leaving 2 tablespoons of rendered fat in the pot.
  4. Sauté the Aromatics: Add the diced onion and celery to the rendered fat. Sauté over medium heat until softened (about 5 minutes). Add the minced garlic, dried thyme, and bay leaves, cooking for 1 minute until fragrant.
  5. Simmer the Peas: Stir in the rinsed black-eyed peas, chicken stock, and water. Bring the mixture to a boil, then immediately reduce the heat to low, cover tightly, and simmer gently for 30 minutes. The peas should be nearly tender.
  6. Season Check: Check the peas for tenderness and adjust the seasoning with salt, pepper, and hot sauce as desired. The rice will absorb the existing seasoning.
  7. Add the Rice: Stir in the rinsed long-grain rice and ensure it is evenly distributed. The liquid should cover the rice/peas by about 1 inch (2.5 cm). Add more stock or water if needed.
  8. Cook and Steam: Bring the mixture back to a gentle simmer. Cover the pot tightly again and reduce the heat to the absolute lowest setting. Cook undisturbed for 15 minutes.
  9. Rest: Turn off the heat entirely, but do not lift the lid. Allow the Hoppin' John to rest and steam-infuse for a final 10 minutes.
  10. Fluff and Serve: Gently remove the bay leaves. Fluff the mixture with a fork. Garnish with the reserved crispy pork cracklings and fresh parsley before serving.