Ingredients:

  • 1 lb Dried Black-Eyed Peas (rinsed and sorted)
  • 4 slices Thick-Cut Smoked Bacon (cut into 1/2-inch lardons)
  • 1 large Yellow Onion (finely diced)
  • 2 Celery Stalks (finely diced)
  • 3 cloves Garlic (minced)
  • 6 cups Low-Sodium Chicken Stock
  • 1 cup Long-Grain White Rice (rinsed well)
  • 1 teaspoon Dried Thyme
  • 1 Bay Leaf
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Hot Sauce (for serving)

Instructions:

  1. If using unsoaked dried peas, rinse them thoroughly. If soaking overnight, drain and rinse well before proceeding.
  2. Place the Dutch oven over medium heat. Add the bacon lardons. Cook slowly, stirring occasionally, until the fat is rendered and the bacon is crisp (about 8–10 minutes). Remove the crisp bacon with a slotted spoon and set aside for garnish. Keep 2 tablespoons of rendered fat in the pot.
  3. Add the diced onion and celery to the rendered fat. Sauté for 5–7 minutes until softened and translucent, scraping up any fond from the bottom of the pot.
  4. Stir in the minced garlic, dried thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Add the rinsed black-eyed peas, bay leaf, and chicken stock to the pot. Increase heat to high and bring the liquid to a rolling boil.
  6. Reduce the heat immediately to low, cover the pot tightly, and simmer gently for 40–50 minutes, or until the peas are tender but not mushy. Season lightly with salt and pepper.
  7. While the peas simmer, rinse the long-grain rice under cold water until the water runs clear.
  8. Once the peas are tender, stir in the rinsed rice. Check the liquid level; if it looks dry, add an additional 1/2 cup of stock. Bring the mixture back to a gentle simmer.
  9. Cover the pot tightly again and cook without stirring for exactly 15–20 minutes, or until the rice has absorbed all the liquid and is tender.
  10. Remove the pot from the heat and let it rest, still covered, for 10 minutes. Do not lift the lid during this rest period.
  11. Discard the bay leaf. Fluff the Hoppin' John gently with a fork, stirring in the reserved crisp bacon pieces. Taste and adjust final seasoning with more salt, pepper, or hot sauce before serving.