New Year's Hoppin' John
Front Porch Gatherings & Holiday Spreads
A one-pound bag of dried black-eyed peas, a smoked ham hock, and a cast-iron Dutch oven: that is the entire arsenal for a one-pot pilau where the grain drinks up the smoky, rich broth of the peas. The dish relies on a straightforward technique: toasting dry rice in rendered bacon fat before introducing the broth, locking in the starch so every smoky grain stands distinct. From there, the rest is just a low simmer and supermarket long-grain rice.
Before you start
Soak the black-eyed peas overnight.
Place the dried peas in a large bowl, cover with a few inches of cold water, and let them soak overnight at room temperature. Drain and rinse well before using. If you forget, use a quick-soak method: boil them in water for 2 minutes, remove from heat, cover, and let stand for 1 hour before draining.
Ingredients
- dried black-eyed peas1 cup
- smoked ham hock1 large
- thick-cut bacon4 oz
- yellow onion1 large
- scallions3 med
- garlic3 cloves
- kosher salt1 tsp
- black pepper1 tsp
- garlic powder1/2 tsp
- cayenne pepper1/4 tsp
- dried bay leaf1 med
- long-grain white rice1 1/2 cup
- low-sodium chicken broth4 cup
- hot sauce1 tbsp
Method
- 01
Simmer the peas and smoked pork to build the pot likker.
Place the soaked peas, ham hock, bay leaf, and broth in a heavy Dutch oven. Bring to a boil, then reduce to a simmer, cover, and cook for 45 to 60 minutes until the peas are tender but still hold their shape.
- 02
Drain the peas and reserve every drop of the cooking liquid.
Drain the peas over a large bowl, meticulously saving the broth (the pot likker). Pull the meat from the ham hock, chop it, and set it aside with the peas. You need exactly 3 cups of this reserved liquid; if you are short, make up the difference with water.
- 03
Render the bacon fat and toast the dry rice.
Wipe out the Dutch oven and place it over medium heat. Cook the chopped bacon for 8 to 10 minutes until crispy. Add the onion and cook until softened, then add the garlic for 60 seconds. Pour the dry, unrinsed rice directly into the hot bacon fat and stir constantly for 2 to 3 minutes until the edges turn translucent. This classical technique locks the starch in and prevents a mushy pilau.
- 04
Marry the peas, rice, and reserved broth.
Return the cooked peas, chopped ham hock, scallions, salt, black pepper, garlic powder, and cayenne to the pot with the toasted rice. Pour in the 3 cups of reserved pot likker and bring the mixture to a gentle simmer.
- 05
Seal the pot tightly and steam undisturbed.
Place a sheet of aluminum foil tightly over the top of the pot, then press the lid on to create a perfect seal. Reduce the heat to the absolute lowest setting and cook without peeking for 20 minutes.
- 06
Rest off the heat, then fluff with a carving fork.
Remove the pot from the heat and let it rest, still covered, for 10 minutes to finish steaming. Remove the lid and foil, and gently fluff the rice and peas with a large carving fork—never a spoon, which will crush the grains. Serve immediately with a bottle of hot pepper vinegar or hot sauce on the side to cut the rich pork fat.
Notes
Turkey substitution for non-pork eaters.
If you do not consume pork, swap the bacon for a neutral oil to toast the rice, and use a large smoked turkey wing or neck in place of the ham hock. The collagen and smoke from the turkey will yield a similarly authentic, rich broth.
From Cook Southern Food.