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Hoppin' John (Carolina peas and rice) Recipe
A History of Hoppin Johns
In cookbooks that date back all the way to the 1840's, you will read some of the first Hoppin' John Recipes. Originating in the Low-country of South Carolina, Hoppin' Johns included a mixture of pork, rice, and dried peas. Many plantation owners searched for a flourishing crop that would withstand the muggy and humid weather. Since the rice grew rapidly near the river streams, it was a natural choice. Any dried pea may be used for your Hoppin' Johns, but black-eyed peas are the preferred choice. Having been domesticated in West Africa, it is said that the African-American slaves took the peas and planted them in their new found territory. The famous Hoppin' John dish would remind them of their long lost home they were stolen from.
- Heat oven to 350°.
- Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes
- Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
- Add rice, thyme, cumin, coriander, cloves, cinnamon, and bay leaf, and cook until rice is lightly toasted, about 3 minutes.
- Add stock and bring to a boil.
- Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes.
- Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.
- 2 strips thick-cut bacon, cut into 1⁄2″ pieces
- 2 cloves garlic, finely chopped
- 1 rib celery, finely chopped
- 1/2 large yellow onion, finely chopped
- 1/2 large green bell pepper, stemmed, seeded, and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 cup long-grain white rice
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 whole cloves
- 1 stick cinnamon
- 1 bay leaf
- 2 1/2 cups chicken stock
- 1 (15-oz.) can black-eyed peas, rinsed
- Freshly grated nutmeg, to taste
|Serving size: 1 cup|
|Calories from Fat||180|
|% Daily Value *|
|Fat 20 g||31%|
|Saturated fat 7 g||35%|
|Unsaturated fat 2 g|
|Carbohydrates 48 g||16%|
|Sugar 3 g|
|Fiber 6 g||24%|
|Protein 11 g||22%|
|Cholesterol 20 mg||7%|
|Sodium 844 mg||35%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|