Hoppin' John

Method

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1. Heat the oil in a large heavy pot over medium heat and cook the bacon for 5 minutes, until the fat renders. Add the onion, pepper and celery and cook for 6 minutes, until soft.

   Mark done Start 5 min timer

2. Stir in the garlic, thyme and paprika and cook for 1 minute.

   Mark done Start 1 min timer

3. Add the black-eyed peas, stock and bay leaf. Bring to a boil, then cover and simmer for 35 minutes, until the peas are nearly tender.

   Mark done Start 35 min timer

4. Stir in the rice and salt, cover and simmer for 18 minutes, until the rice is cooked and the liquid has been absorbed. Add a splash of water if it looks dry.

   Mark done Start 18 min timer

5. Turn off the heat, keep the lid on for 5 minutes, then fluff with a fork.

   Mark done Start 5 min timer

6. Serve topped with spring onions and hot sauce.

   Mark done

Chef’s Tips

• Rinse the peas and pick out any stones. They do not need soaking.
• Do not stir once the rice is in. Stirring makes it sticky.
• Finish with hot sauce or a splash of vinegar. It brightens the whole pot.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Collard greens
• Cornbread
• Hot sauce

Storage & Reheating

Keep in the fridge up to 4 days and reheat with a splash of water. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.