HOPPIN’ JOHN
6 to 8 servings
Southerners traditionally serve Hoppin’ John on New Year’s Day as a good luck dish. For a quicker version, use two 15-ounce cans black-eyed peas, drained and rinsed. Add the peas and ham to the rice and cook as directed.
Rinse, pick over, and soak for 6 to 8 hours:
- 8 ounces dried black-eyed peas (about 1¼ cups)
Drain and rinse thoroughly. Place in an ovenproof pot or Dutch oven and add:
- 3 cups water
- 1 large onion, chopped
- ½ cup diced smoked ham
- (2 garlic cloves, minced)
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 2 bay leaves
Bring to a simmer and simmer gently, uncovered, just until the peas are tender, 30 to 50 minutes depending on the age of the peas. Drain, reserving the cooking liquid (set the pot aside). Discard the bay leaves. Transfer the peas and ham to a bowl and season to taste with:
- Salt and black pepper
Cover and set aside. Add to the reserved cooking liquid, to make 2 ½ cups:
- ½ to 1¼ cups chicken stock or broth
Preheat the oven to 325°F. Set the pot you used to cook the peas over medium heat and add:
- 2 tablespoons butter
- 2 to 4 slices bacon, diced
Cook, stirring, until the bacon has rendered most of its fat and begun to crisp. Stir in:
- 1¼ cups long-grain white rice
- 1 teaspoon salt
Cook, stirring to coat the rice with fat, about 1 minute. Add the pea cooking liquid and the pea-ham mixture and bring to a simmer. Stir once, then cover, and bake until the rice has absorbed the liquid, 20 to 25 minutes. Sprinkle with:
- ¼ cup minced parsley
Toss lightly with a fork to fluff the rice and mix the ingredients. Let stand uncovered for 10 minutes before serving. Hoppin’ John can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275°F oven just until warmed through.