Entree: Bermuda – Hoppin' John (Savory dish of black-eyed peas stewed with smoked pork and served over rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) dried black-eyed peas, sorted and rinsed
- 1 smoked ham hock, approx. 1 lb (450 g)
- 4 oz (115 g) smoked bacon, chopped (optional for extra smokiness)
- 1 large onion, chopped, about 8 oz (225 g)
- 1 green bell pepper, seeded and chopped, about 6 oz (170 g)
- 2 stalks celery, chopped, about 3 oz (85 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cups (960 ml) chicken stock or water
- 2 cups (370 g) long-grain white rice, uncooked
- 3 scallions, sliced, for garnish
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- Hot sauce, to serve (optional)

Instructions

1. If using dried peas, place them in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking. (Quick soak: cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour, then drain.)
2. In a large heavy pot over medium heat, cook the chopped bacon (if using) until fat renders and pieces are crisp, about 5–7 minutes; remove with a slotted spoon and set aside, leaving the fat in the pot. If not using bacon, add 1 tbsp (15 ml) neutral oil.
3. Add the chopped onion, bell pepper, and celery to the pot and sauté in the bacon fat until softened, about 5–7 minutes. Add the garlic and cook 1 minute more.
4. Return the bacon to the pot (if used). Add the drained black-eyed peas, smoked ham hock, thyme, bay leaves, cayenne, salt, pepper, and the chicken stock. Stir to combine.
5. Bring to a gentle boil, then reduce heat to low and simmer uncovered, stirring occasionally, until the peas are tender and the flavors have melded, 45–60 minutes. Add more hot water or stock if necessary to keep the peas just covered.
6. When the ham hock is tender, remove it, shred the meat, discard bone and skin, and return the shredded pork to the pot. Taste and adjust seasoning.
7. While the peas finish cooking, prepare the rice: rinse the rice under cold water, then cook according to package instructions (typically simmer 2 cups rice with 4 cups water or broth for about 18 minutes) and keep warm.
8. To serve, spoon cooked rice onto plates or a large serving bowl and top with the black-eyed pea mixture. Garnish with sliced scallions, chopped parsley, and hot sauce if desired.