- Prep: 4 hr 20 min
- Cook Time: 1 hr
- Total: 5 hr 20 min
- Serving: 6-8 Servings
Hoppin’ John is a rice pilaf made with black-eyed peas. Traditionally it is served in the South on New Year’s Day.
- 8 ounces dried black-eyed peas (about 1-1/4 cups)
- 1-1/2 cups chopped onions
- 1 tablespoon minced garlic
- 4 ounces smoked ham, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 2 large bay leaves
- 3 cups water
- Salt and pepper to taste
- 1-1/4 cups chicken broth
- 2 tablespoons butter
- 4 slices bacon, diced
- 1-1/4 cups long-grain wild rice
- 1 teaspoon salt
- 1/4 cup minced parsley
- Soak the peas for 4 hours.
- Rinse the peas, drain and then place in a large soup pot along with the onions, garlic, ham, thyme, red pepper flakes, bay leaves and water.
- Simmer the mixture for 35 minutes, or until peas are tender, and then drain the mixture, reserving the liquid, and place in a bowl.
- Season the pea mixture with salt and pepper and then cover and set aside.
- Place the reserved liquid and the chicken broth back in the soup pan and preheat the oven to 325 degrees.
- Add the butter and the bacon to the pot and place over medium heat. Cook until bacon begins to crisp, and then stir in the rice and the 1 teaspoon of salt and cook for an additional minute.
- Transfer the pea mixture back to the pot and bring to a simmer. Cover the pot, and place in the oven to bake for 20 minutes.
- Add the parsley, toss the pilaf with a fork, and let stand for 10 minutes before serving.