Entree: United States – Carolinas Lowcountry – Hoppin' John (Steamed rice cooked with black-eyed peas and smoked pork for a savory Southern one-pot meal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 1 smoked ham hock, approx. 1 lb (450 g)
- 1 cup (200 g) dried black-eyed peas, soaked overnight and drained
- 2 cups (370 g) long-grain white rice, uncooked
- 4 cups (960 ml) low-sodium chicken stock
- 2 tbsp (30 ml) bacon drippings or vegetable oil
- 1 large onion, approx. 8 oz (225 g), chopped
- 2 stalks celery, approx. 100 g, chopped
- 1 green bell pepper, approx. 150 g, chopped
- 3 cloves garlic, approx. 9 g, minced
- 1 bay leaf
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped parsley or sliced green onions for garnish

Instructions

1. Rinse soaked black-eyed peas and place in a medium pot with the ham hock and enough water to cover by 1 inch; bring to a boil, reduce heat, and simmer 30–40 minutes until peas are beginning to tenderize but not fully mushy. Skim foam as needed.
2. Meanwhile, in a large heavy pot or Dutch oven, heat bacon drippings or oil over medium heat. Add chopped onion, celery, and bell pepper and cook until softened, about 6–8 minutes. Add garlic and thyme and cook 1 minute more.
3. Transfer the partially cooked peas and ham hock (with their cooking liquid) into the pot with the vegetables. Add chicken stock and bay leaf, bring to a simmer, cover, and cook 15 minutes to meld flavors.
4. Remove the ham hock, shred the meat, discard bone and excess fat, and return shredded meat to the pot. Stir in the uncooked rice and bring mixture back to a low simmer, cover tightly, and cook 18–20 minutes until rice is tender and liquid absorbed.
5. Turn off heat, let sit covered 5 minutes, then fluff gently with a fork. Taste and adjust salt and pepper. Serve hot, garnished with chopped parsley or sliced green onions.