Step by step

Method

4 steps

1. 1

   If using dried black-eyed peas: rinse 1 pound, soak overnight (or quick-soak — boil 2 minutes, rest 1 hour), drain. Or use 3–4 cups cooked/canned black-eyed peas, rinsed. Dice 1 onion, 1 celery stalk, and ½ green bell pepper; mince 3 garlic cloves. Optional smoked meat: ham hock, 4 oz diced ham, or 3 slices bacon.

2. 2

   In a heavy pot, render bacon or warm 1 tablespoon oil over medium. Soften the onion, celery, and pepper 6–8 minutes until sweet-smelling; garlic 30 seconds. Add peas, 4 cups chicken stock or water (cover by about an inch for dried), smoked meat if using, 1 bay leaf, ½ teaspoon thyme, ½ teaspoon black pepper, and salt lightly.

3. 3

   Simmer dried peas 45–60 minutes (15–20 for canned/cooked) until creamy-tender. Stir in 1 cup rinsed long-grain rice and enough liquid to barely cover (add stock if dry). Cover and cook 18–20 minutes until rice is tender and liquid is absorbed. Fluff; discard bay leaf and bone.

4. 4

   Taste for salt, pepper, and a splash of hot sauce or vinegar. Serve with collards or mustard greens and cornbread — New Year's luck optional. You want creamy hoppin' john with tender peas and fluffy rice — not chalky peas or a dry rice brick.