Name: Hoppin John
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups dried black-eyed peas, rinsed; Kosher salt and freshly cracked black pepper; 1 small piece smoked turkey or ham hock; 1 to 2 tablespoons unsalted butter; 1 medium yellow onion, diced into 1/2-inch pieces; 1 small red bell pepper, diced into 1/2-inch pieces; 2 cloves garlic, minced; 2 cups uncooked long-grain white rice; 2 scallions, sliced on a bias, for garnish

Directions

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11m Easy 99%

CLASS

Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 3 cups water). Add a pinch of salt and the smoked turkey and bring to a boil. Reduce to a simmer and cook, covered, over medium heat until tender, about 2 hours.
Melt the butter in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook, 1 minute more. Add the rice and stir until toasted, about 5 minutes.
Add 3 cups of water and 1 cup of the cooking liquid from the peas, check for seasoning and bring to a boil. Reduce to a simmer and cook, covered, over medium-low heat until all the liquid is absorbed and the rice is tender and cooked through, about 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas. Cover and cook 10 minutes more. Transfer to a serving bowl and top with the scallions before serving.

Cook’s Note

Use the rest of the peas for another use, or reduce the peas and meat by half when cooking.

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