Hoppin’ John (Black-Eyed Peas and Rice)

Name: Hoppin' John (Black-Eyed Peas and Rice)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 strips thick-cut bacon, cut into 1/2″ pieces; 2 cloves garlic, finely chopped; 1 rib celery, finely chopped; 1 ⁄ 2 large yellow onion, finely chopped; 1 ⁄ 2 large green bell pepper, stemmed, seeded, and finely chopped; Kosher salt and freshly ground black pepper, to taste; 1 cup long-grain white rice, rinsed; 1 tsp. dried thyme; 1 tsp. ground cumin; 1 tsp. ground coriander; 2 whole cloves; 1 stick cinnamon; 1 bay leaf; 2 1 ⁄ 2 cups chicken stock; 1 (15-oz.) can black-eyed peas, rinsed; Freshly grated nutmeg, to taste

Serves
serves 8-10

TODD COLEMAN

Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.

Ingredients

2 strips thick-cut bacon, cut into 1/2″ pieces
2 cloves garlic, finely chopped
1 rib celery, finely chopped
¹⁄₂ large yellow onion, finely chopped
¹⁄₂ large green bell pepper, stemmed, seeded, and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 cup long-grain white rice, rinsed
1 tsp. dried thyme
1 tsp. ground cumin
1 tsp. ground coriander
2 whole cloves
1 stick cinnamon
1 bay leaf
2 ¹⁄₂ cups chicken stock
1 (15-oz.) can black-eyed peas, rinsed
Freshly grated nutmeg, to taste

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Instructions

Step 1

Heat oven to 350°. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes. Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add rice, thyme, cumin, coriander, cloves, cinnamon, and bay leaf, and cook until rice is lightly toasted, about 3 minutes. Add stock and bring to a boil. Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes. Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.

Heat oven to 350°. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes. Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add rice, thyme, cumin, coriander, cloves, cinnamon, and bay leaf, and cook until rice is lightly toasted, about 3 minutes. Add stock and bring to a boil. Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes. Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.