Hoppin’ John

Let's Cook

1. Step 1.

   Rinse, pick over, and soak for 6 to 8 hours: 8 ounces dried black-eyed peas (about 1¼ cups)

2. Step 2.

   Drain and rinse thoroughly. Place in an ovenproof pot or Dutch oven and add: 3 cups water; 1 large onion, chopped; ½ cup diced smoked ham; (2 garlic cloves, minced); ½ teaspoon dried thyme; ½ teaspoon red pepper flakes; 2 bay leaves

3. Step 3.

   Bring to a simmer and simmer gently, uncovered, just until the peas are tender, 30 to 50 minutes depending on the age of the peas. Drain, reserving the cooking liquid (set the pot aside). Discard the bay leaves. Transfer the peas and ham to a bowl and season to taste with: Salt and black pepper

4. Step 4.

   Cover and set aside. Add to the reserved cooking liquid, to make 2 ½ cups: ½ to 1¼ cups chicken stock or broth

5. Step 5.

   Preheat the oven to 325°F. Set the pot you used to cook the peas over medium heat and add: 2 tablespoons butter; 2 to 4 slices bacon, diced

6. Step 6.

   Cook, stirring, until the bacon has rendered most of its fat and begun to crisp. Stir in: 1¼ cups long-grain white rice; 1 teaspoon salt

7. Step 7.

   Cook, stirring to coat the rice with fat, about 1 minute. Add the pea cooking liquid and the pea-ham mixture and bring to a simmer. Stir once, then cover, and bake until the rice has absorbed the liquid, 20 to 25 minutes. Sprinkle with: ¼ cup minced parsley

8. Step 8.

   Toss lightly with a fork to fluff the rice and mix the ingredients. Let stand uncovered for 10 minutes before serving. Hoppin’ John can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275°F oven just until warmed through.