hoppin' john {april 28, 2022}

I am a practical and efficient grocery shopper. I go in with my list, know what brands I like but keep an eye out for sales, and have my credit card in my pocket so it's readily available when it's time to pay. There is another side to my practicality and efficiency. It's the one where labels catch my eye (I have purchased so many bottles of wine because of the label), where a twist on the usual veggies begs me to buy it (hello Romanesco, golden beets, watermelon radish, and rainbow Swiss chard), and where the product is the same but different (yellow-eyed peas instead of black-eyed peas).

Yellow-eyed peas are like black-eyed peas but have a yellow oval in the middle instead of a black one. They are popular in the South. In parts of South Carolina Hoppin' John is made with yellow-eyed peas instead of black-eyed peas. 

My pantry has quite a collection of beans and legumes. I have slowly been reducing the number of packages so I can buy some more goodies that have caught my eye. Cranberry beans...yes, please!

I've wanted to use the yellow-eyed peas and the perfect storm came together for last night's dinner. A ham hock left over from Easter, the yellow-eyed peas, brown rice, and veggies from the fridge that needed to be used. Hoppin' John.

Hoppin' John

Ingredients

1 rib celery, diced

1 small yellow onion, diced

1 small green bell pepper, diced

2 cloves garlic, minced

8 ounces dried black-eyed peas (about 1 1/4 cups)

1 bay leaf

2 teaspoons dried thyme

1 heaping teaspoon Cajun seasoning

2 cups long-grain rice

Scallions or green onions, chopped, for garnish

Cooked collard greens, kale, beet tops, or turnip greens, for serving

1/3 pound bacon, or 1 ham hock plus 2 tablespoons oil


If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.


Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and saute until they begin to brown, about 4 to 5 minutes. Add the garlic, stir well, and cook for another 1 to 2 minutes.



Add the black-eyed peas, bay leaf, thyme, and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).




While the black-eyed peas are cooking, cook the rice separately according to package instructions.



When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.



Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet tops, or turnip greens.