Hoppin’ John
Traditional southern side dish for New Year's, but great anytime. I've added kale and okra to my version.
Ingredients
- 4 cups water
- 1 cup black-eyed peas, soaked for 8-12 hours
- 1 bay leaf
- 3-4 slices thick-cut bacon, diced
- 1/2 cup finely chopped onion
- 1 cup uncooked rice
- 1 cup sliced okra
- 2 cups chopped kale
- 2 1/4 cups pork stock
- 1/2 tsp hot sauce
- salt and pepper, to taste
Instructions
- In a medium saucepan, place peas, bayleaf and water. Bring to a simmer, cover and cook until peas are tender but not mushy–about 2 hours.
- In a large pot, cook bacon over medium heat until crispy. Add onion and cook until translucent. Add rice and stir to coat with bacon fat.
- Add kale, okra and pork stock to pot and bring to boil. Reduce heat, cover and simmer until the rice is cooked and liquid is absorbed, about 15-20 minutes.
- Add peas to rice along with hot sauce. Season with salt and pepper to taste.
Notes
- Pork stock can be made from an pork shoulder bone, or ham hocks boiled in a quart of water for about an hour. Skim off fat and store stock in refrigerator. In a pinch, use chicken broth.