Southern Black-Eyed Peas (Hoppin' John)
A comforting Southern dish combining tender black-eyed peas, savory bacon, and rice, traditionally enjoyed on New Year's Day and special gatherings.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Rinsed and soaked overnight or for at least four hours.
- 4 slices bacon Diced.
- 2 cups cooked rice
- 1 chopped onion
- 2 cloves garlic Minced.
- 1 chopped bell pepper
- 4 cups water
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- green onions for garnish Sliced.
Instructions
Preparation
- Rinse one cup of dried black-eyed peas under cold water and soak them overnight or for at least four hours.
- Drain the peas and set them aside.
- In a large pot, cook four slices of diced bacon over medium heat until crispy and golden. Remove and set aside, keeping the drippings.
- Add one chopped onion, two minced cloves of garlic, and one chopped bell pepper to the pot and sauté until soft.
- Add the soaked black-eyed peas, four cups of water, one teaspoon of cayenne pepper, one teaspoon of salt, and one teaspoon of black pepper to the pot.
Cooking
- Bring to a boil, then reduce heat, cover, and simmer for 45 minutes to one hour until the peas are tender.
- Stir in two cups of cooked rice and the reserved bacon pieces. Cook for an additional five minutes.
Serving
- Serve hot, garnished with sliced green onions.
Notes
For a vegetarian option, substitute bacon with smoked paprika or liquid smoke. Fresh ingredients enhance flavor, and canned peas can be used in a pinch, but texture may vary.