A deeply comforting Lowcountry and Gullah Geechee classic, where tender black-eyed peas and long-grain rice steam together in a rich, smoky ham hock broth.
Ingredients
- 800 g smoked ham hock
- 350 g dried black-eyed peas
- 350 g long-grain white rice (such as Carolina Gold)
- 2 pieces yellow onion
- 2 pieces celery rib
- 1 piece green bell pepper
- 4 cloves garlic clove
- 2 tbsp rendered lard
- 1.8 l still mineral water
- 2 leaves dried bay leaf
- 4 sprigs fresh thyme sprig
- 1/2 tsp ground cayenne pepper
- 1/2 tsp black peppercorn
- to taste non-iodized fine sea salt
- 4 pieces scallion
- 2 tbsp Louisiana-style fermented hot sauce
Method
- Rinse the black-eyed peas thoroughly under cold running water in a colander, then drain well. Peel and finely mince the yellow onions and garlic cloves. Seed the green bell pepper and cut it into small, even dice. Slice the celery ribs into matching small pieces for uniform cooking.
- Set a large, heavy-bottomed Dutch oven over medium heat. Add the lard and let it melt completely until it begins to sizzle gently. Add the diced onions, celery, and green bell pepper. Saute for about 7 to 8 minutes, stirring frequently with a wooden spoon, until the vegetables are tender and translucent without browning.
- Add the minced garlic, ground cayenne pepper, fresh thyme sprigs, dried bay leaves, and black peppercorns. Cook over low heat for 1 to 2 minutes, stirring constantly, until the garlic and spices are fragrant without taking on color.
- Nestle the smoked ham hock into the center of the pot, directly against the aromatics. Pour in the water, bringing it about three-quarters of the way up the hock. Bring to a rolling boil over high heat, then skim off any gray foam that rises to the surface with a small ladle.
- Turn the heat down to low, cover tightly with the lid, and let simmer gently for about 1 hour. The broth should turn a rich amber hue, gain a silky body, and smell deeply smoky as the ham hock begins to soften.
- Add the drained black-eyed peas to the simmering pot. Stir gently to distribute them through the broth around the ham hock. Cover again and simmer gently for 30 to 40 minutes, until the peas are creamy and tender in the center but still holding their shape.
- Carefully transfer the ham hock to a cutting board using tongs. Use two forks to discard the tough skin and bones. Shred the tender, smoky meat into bite-sized pieces, then return it all to the pot with the peas.
- Rinse the long-grain white rice under cold water to wash away excess surface starch, then drain well. Scatter the rice evenly over the surface of the pot. Gently press the grains below the hot liquid with the back of a spoon. As soon as the liquid returns to a steady simmer, taste the broth and adjust lightly with salt if needed.
- Cover immediately with a heavy, tight-fitting lid. Reduce the heat to the absolute lowest setting and cook without lifting the lid for 18 to 20 minutes, until the rice and vegetables have absorbed all the broth.
- Turn off the heat and let the pot rest, tightly covered, off the heat for a full 10 minutes so the residual steam can finish plumping the rice. Remove the lid, discard the bay leaves and thyme stems, then fluff gently with a fork to fold together the rice, peas, and shredded meat.
- Thinly slice the scallions on the bias, using both white and green parts. Spoon the hot Hoppin' John into warm shallow bowls. Scatter the sliced scallions over top for a fresh crunch, and serve with Louisiana-style hot sauce on the side so everyone can season their bowl to taste.
Nutrition
Per serving
- Energy
- 585.8 kcal
- Protein
- 29.26 g
- Carbohydrate
- 85 g
- Fat
- 14.06 g
- Fibre
- 10.61 g
- Calcium
- 198.78 mg
- Iron
- 5.97 mg
- Magnesium
- 147.03 mg
