Hoppin’ John
Bring good luck in the new year by eating a big bowl of Hoppin’ John on New Year’s Day!
Servings: 8
Calories: 545kcal
Ingredients
- 2 cups dried black-eyed peas soaked
- 2 cups long-grain white rice
- 4 cups water
- 4 Tbsp unsalted butter
- 1 large yellow onion diced
- 2 bell peppers diced (I use 1 red and 1 green)
- 2 stalks celery diced
- 2 tsp garlic minced
- 8 slices thick-cut bacon diced
- 4 cups low-sodium chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp paprika
- ¼ tsp cayenne pepper
- Green onions for garnish
- Cornbread and hot sauce for serving
Instructions
- Place the black-eyed peas in a medium bowl and cover with several inches of cold water. Let soak for at least 6 hours, or overnight.
- Using a large saucepan, add the rice and water. Stir and bring to a boil. Once boiling, reduce heat to low, cover and simmer until water is fully absorbed (~15 minutes). (Tip: Do not stir rice once you cover the pan.) Once water has been absorbed, remove from heat and let stand for 10 minutes before fluffing with a fork.
- Meanwhile, place a large pot or Dutch oven over medium-high heat. Melt the butter in skillet and then add onion, peppers, celery, garlic and bacon. Cook for 3-4 minutes, stirring occasionally.
- Rinse the black-eyed peas and add to the pot along with the chicken broth, salt, pepper, thyme, paprika and cayenne. Bring mixture to a boil, then reduce heat to simmer. Cover and let simmer for 35-40 minutes, stirring occasionally, or until peas are tender. (Note: If the stock evaporates, just add a bit more.)
- To serve, place rice in bowls. Top with black-eyed pea mixture and then garnish with green onions before serving.
- Serve with hot sauce and freshly baked cornbread.
Nutrition
Calories: 545kcal | Carbohydrates: 68g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 583mg | Potassium: 787mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1238IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 5mg
