Hoppin’ John

Name: Hoppin' John
Prep time: PT0D0H0M
Cook time: PT0D0H45M
Total time: PT0D0H45M
Yield: 4–6
Ingredients: 2 strips thick-cut bacon, cut into ½-in. pieces; 2 garlic cloves, finely chopped; 1 celery stalk, finely chopped; 1 small green bell pepper, cored, seeded, and finely chopped; 1 small onion, finely chopped; Kosher salt and freshly ground black pepper; 1 cup long-grain white rice, rinsed; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. dried thyme; 2 cloves; 1 bay leaf; 1 cinnamon stick; 2½ cups chicken stock; One 15-oz. can black-eyed peas, rinsed; Freshly grated nutmeg

New Year or not, everyone will love this satisfying—and lucky!—combo of black-eyed peas and rice.

Serves
4–6
Time
45 minutes

PHOTO: MURRAY HALL • FOOD STYLING: THU BUSER

By Sandra McCray

Updated on December 24, 2024

While hoppin’ John is best known as a New Year’s food eaten for luck on January 1st, there’s no reason the Lowcountry dish can’t be enjoyed year-round like it is at Dave’s Carry-Out, a popular seafood spot in downtown Charleston. Owner Sandra McCray riffs on the classic dish of rice and black-eyed peas by adding cumin, coriander, and other spices. While black-eyed peas are the traditional choice, you can also use another variety of field peas.

Featured in “Specialty of the House: Inside South Carolina’s Soul Food Restaurants” by Jane and Michael Stern in the May 2011 issue.

Ingredients

2 strips thick-cut bacon, cut into ½-in. pieces
2 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 small green bell pepper, cored, seeded, and finely chopped
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
1 cup long-grain white rice, rinsed
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried thyme
2 cloves
1 bay leaf
1 cinnamon stick
2½ cups chicken stock
One 15-oz. can black-eyed peas, rinsed
Freshly grated nutmeg

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F. To a large ovenproof pot over medium-high heat, add the bacon and cook, stirring occasionally, until the fat renders, about 4 minutes. Add the garlic, celery, bell pepper, and onion and season to taste with salt and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the rice, coriander, cumin, thyme, cloves, bay leaf, and cinnamon and continue cooking, stirring constantly, until the rice is lightly toasted, about 3 minutes more.

Step 2

Add the stock and bring to a boil over high heat, then cover with a lid and bake until the liquid is absorbed and the rice is cooked through, about 20 minutes. Stir in the black-eyed peas and season to taste with nutmeg. Set aside, covered, for 10 minutes, then serve.

Position a rack in the center of the oven and preheat to 350°F. To a large ovenproof pot over medium-high heat, add the bacon and cook, stirring occasionally, until the fat renders, about 4 minutes. Add the garlic, celery, bell pepper, and onion and season to taste with salt and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the rice, coriander, cumin, thyme, cloves, bay leaf, and cinnamon and continue cooking, stirring constantly, until the rice is lightly toasted, about 3 minutes more.
Add the stock and bring to a boil over high heat, then cover with a lid and bake until the liquid is absorbed and the rice is cooked through, about 20 minutes. Stir in the black-eyed peas and season to taste with nutmeg. Set aside, covered, for 10 minutes, then serve.