Ingredients:

  • 8 oz (225 g) Smoked Pork Jowl, Fatback, or high-quality thick-cut Bacon, cut into 1/2-inch cubes
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 lb (450 g) Dried Black-Eyed Peas, picked over and rinsed well
  • 4 cups (1 litre) Low-Sodium Chicken Stock
  • 1 cup (240 ml) Water
  • 1 large Bay Leaf
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 1/2 cups (300 g) Long-Grain White Rice, rinsed until water runs clear
  • 1 tablespoon Unsalted Butter (optional)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Peas: Place dried black-eyed peas in a large bowl, cover with water, and soak overnight (or use the quick soak method: boil for 2 minutes, cover, and let rest for 1 hour). Drain and rinse thoroughly before cooking.
  2. Render the Pork: Add the cubed smoked pork to the Dutch oven over medium heat. Cook slowly until the fat is rendered and the pork pieces are crispy (cracklings). Remove the cracklings and set aside. Reserve 2 tablespoons of rendered fat in the pot.
  3. Sauté the Aromatics: Reduce heat. Add the diced onion and celery. Sauté gently for 8–10 minutes until soft. Add the minced garlic and cook for 1 minute.
  4. Build the Broth: Add the rinsed peas, chicken stock, water, bay leaf, thyme, and red pepper flakes (if using) to the pot.
  5. Season and Bring to a Boil: Stir in the initial salt and pepper. Bring the mixture to a rapid boil, then immediately reduce the heat to low. Cover and simmer gently for 40–45 minutes, or until the peas are nearly tender.
  6. Adjust Liquid and Add Rice: Remove the bay leaf. Taste the broth and adjust the salt. Stir in the rinsed long-grain rice. Ensure the liquid level is approximately 1/2 inch above the surface of the rice and peas. Add a splash more stock if needed.
  7. Final Cook (Steam): Bring the mixture briefly back up to a gentle simmer. Cover the pot tightly and reduce the heat to the absolute lowest setting. Cook undisturbed for 17–20 minutes. Do not lift the lid.
  8. Rest and Finish: Turn off the heat entirely. Leave the pot covered and let the Hoppin' John rest for 10 minutes. This is vital for a fluffy texture.
  9. Fluff and Serve: Remove the lid, add the optional butter, and gently fluff the mixture with a fork. Garnish generously with fresh parsley and the reserved pork cracklings.