Hoppin' John
Traditional southern side dish for New Year's, but great anytime. I've added kale and okra to my version.
Prep Time 2 hours hrs
Cook Time 25 minutes mins
- 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
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.
- 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.