Black-Eyed Peas Hoppin' John

Name: Black-Eyed Peas Hoppin' John
Yield: Serves 8
Ingredients: 6 slices, bacon, chopped; 1 (1- to 1 1/2-pound), boneless ham, cut into 3/4-inch-thick planks (see note); 1 , onion, chopped fine; 2 , celery ribs, chopped fine; 4 , garlic cloves, minced; 1/2 teaspoon, dried thyme; 4 cups, low-sodium chicken broth (see note); 2 (16-ounce) bags, frozen black-eyed peas; 2 , bay leaves; 1 1/2 cups, long-grain rice; 3 , scallions, sliced thin

15 comments

Appears in Cook's Country December/January 2010

This hearty, humble dish of rice, black-eyed peas, and ham hocks takes hours to cook. Could we hop a little faster?

SERVES8

TIME1¾ hours

WHY THIS RECIPE WORKS

Fresh black-eyed peas—a staple in a traditional Hoppin’ John—are hard to come by, so many recipes rely on the dried variety. This added hours to the cooking time, so we tested both canned and frozen black-eyed peas and discovered frozen wor...

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