Classic Hoppin’ John
Get ready to make the dish that’s basically a warm hug from the South!
This isn’t just any rice and beans situation – we’re talking about smoky bacon, tender black-eyed peas, and perfectly seasoned Carolina Gold rice all coming together in one incredible pot.
Plus, there’s something pretty magical about eating this on New Year’s Day for good luck (though honestly, it’s too good to save for just once a year).
The secret here is building those layers of flavor – starting with crispy bacon, then letting all those aromatics get cozy together before the black-eyed peas work their magic.
And that Carolina Gold rice?
It’s not just fancy talk – this heirloom variety has this amazing nutty flavor that makes regular rice seem boring.
The whole thing comes together into this creamy, comforting masterpiece that’ll have everyone asking for seconds.
Ingredients
6 thick-cut bacon slices, chopped
4 celery stalks, sliced (about 1 1/2 cups)
1 medium-size yellow onion, chopped (about 1 1/2 cups)
1 small green bell pepper, finely chopped (about 1 cup)
3 garlic cloves, chopped (about 1 Tbsp.)
1 tsp. chopped fresh thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. kosher salt, divided
8 cups lower-sodium chicken broth
4 cups fresh or frozen black-eyed peas
2 Tbsp. olive oil
1 1/2 cups uncooked Carolina Gold rice
Fresh scallions, sliced
Steps
- Cook the bacon: Place the chopped bacon in a Dutch oven over medium-high heat. Cook, stirring occasionally, until the pieces are starting to crisp and release their fat, about 10 minutes. You want them golden and crispy on the edges but not completely hard – they’ll continue cooking as you add other ingredients. The rendered fat should coat the bottom of the pot nicely.
- Add vegetables and seasonings: Add the celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt to the bacon and fat. Cook, stirring occasionally, until the onion becomes translucent and tender, about 8 minutes. The vegetables should be softened but not mushy, and you’ll smell that amazing aroma of the garlic and thyme blooming in the bacon fat.
- Add broth and peas: Pour in the chicken broth and add the black-eyed peas, bringing the mixture to a rolling boil over medium-high heat. Once boiling, reduce heat to medium-low and let it simmer until the peas are completely tender and creamy inside, about 40 minutes. Fresh peas may take slightly longer than frozen, so test a few for doneness – they should mash easily with a fork.
- Drain the pea mixture: Using a large colander, drain the pea mixture but save every drop of that cooking liquid – it’s liquid gold! Return the drained pea mixture along with 1 cup of the reserved cooking liquid back to the Dutch oven. Cover to keep warm and set aside. This flavorful cooking liquid will be what makes your rice incredibly tasty.
- Toast the rice: Heat the olive oil in a medium saucepan over medium-high heat. Add the Carolina Gold rice and cook, stirring frequently, until it smells nutty and fragrant and looks lightly golden, 3 to 4 minutes. Don’t skip this step – toasting the rice adds incredible depth of flavor and helps the grains maintain their texture during cooking.
- Cook the rice: Stir in 3 cups of the reserved cooking liquid and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low, cover tightly, and cook until the rice is tender and has absorbed most of the liquid, 15 to 18 minutes. Resist the urge to lift the lid during cooking – this releases steam and can result in unevenly cooked rice.
- Fluff the rice: Remove from heat and let stand for 5 minutes, then fluff gently with a fork. This resting period allows any remaining moisture to distribute evenly throughout the rice, preventing gummy or sticky grains.
- Combine and finish: Gently fold the fluffed rice into the pea mixture in the Dutch oven. Gradually stir in the remaining cooking liquid, 1/4 cup at a time, until you reach your desired consistency – it should be creamy but not soupy, similar to a risotto texture. Taste and adjust seasoning if needed, then sprinkle each serving with fresh sliced scallions for a bright pop of color and mild onion flavor.
Smart Swaps
- Turkey bacon instead of pork bacon (use same amount) – reduces fat while keeping smoky flavor
- Vegetable broth instead of chicken broth (1:1 ratio) – makes it vegetarian-friendly
Make It Diabetes-Friendly
Replace the 1 1/2 cups Carolina Gold rice with 1 cup cauliflower rice plus 1/2 cup wild rice. This cuts carbs from 45g to 22g per serving and lowers the glycemic impact significantly. Cook the wild rice separately according to package directions (about 45 minutes), then fold it in with the cauliflower rice during the final step. The wild rice adds nutty texture while the cauliflower rice bulks up the dish. Serve 3/4 cup portions instead of full cups and pair with a side salad to help slow glucose absorption.
Pro Tips
- Save extra cooking liquid in the fridge for up to 3 days – it makes an amazing base for soups or cooking other grains