Servings
8
It is hotly debated whether traditional Hoppin’ John should be a one-pot meal, or if the rice and peas should be cooked separately, then served together. We opted for the one-pot version here, mostly so our Charleston Gold Rice had the chance to soak up all that flavorful pea-cooking liquid. This requires a small extra step of removing some of the cooking liquid before adding the rice, to make sure the final result is fluffy and not splayed or over-cooked.
Ingredients
- 1 cup Charleston Gold Rice
- 4 ounces diced bacon
- 1 cup diced onion
- 3 cloves garlic, peeled and smashed
- 1/2 teaspoon red pepper flakes, or to taste
- 4 cups unsalted chicken broth, vegetable broth, or water, or a combination
- 1 smoked ham hock (about 8 ounces)
- 1 1/2 cup dried field peas, such as Sea Island Red Peas, soaked overnight then drained
- 2 fresh bay leaves
- 1 tablespoon coarse kosher salt
- Freshly ground black pepper, to taste
- Hot sauce, to taste
Directions
Rinse rice under cold running water for 1-2 minutes, or until water runs clear; drain.
Heat a large heavy-duty pot or Dutch oven with a tight-fitting lid over medium heat. Add bacon and cook until fat is mostly rendered, about 5 minutes. Add onion and cook until soft, about 5 minutes. Add garlic cloves and red pepper flakes and cook 1 minute longer.
Add broth (or water), ham hock, drained peas, bay leaves, and salt and bring to a boil. Reduce heat to low, cover, and simmer gently until peas are tender, about 45 minutes.
Once the peas are tender, remove the lid and ladle off 1 cup of the cooking liquid (reserve). The peas should be juicy but no longer covered in liquid. Stir in drained rice and return to a simmer. Return the lid and cook over low heat for 20 minutes. Remove from heat and let stand, covered, another 10 minutes.
Remove lid and fluff rice and peas with a fork. Moisten with a little bit of the reserved cooking liquid, if desired. Season to taste with salt, pepper, and a few dashes of your favorite hot sauce.
Recipe Note
It is hotly debated whether traditional Hoppin’ John should be a one-pot meal, or if the rice and peas should be cooked separately, then served together. We opted for the one-pot version here, mostly so our Charleston Gold Rice had the chance to soak up all that flavorful pea-cooking liquid. This requires a small extra step of removing some of the cooking liquid before adding the rice, to make sure the final result is fluffy and not splayed or over-cooked.
