Hoppin’ John Recipe

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This Hoppin’ John recipe keeps it pretty traditional, but rather than serving it over rice, we just add the rice to the pot so it can absorb more flavor. We do twist it up a little bit with the addition of corn for a little sweetness and smoked gouda to bolster the bacon’s smokiness.

PREP TIME

10 mins

COOK TIME

45 mins

SERVINGS

6-8

Ingredients

  • 1/2 lb bacon, diced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 stalks celery, diced
  • 1 head garlic, minced
  • 1 cup jasmine rice
  • 2 cups black-eyed peas
  • 1 cup corn
  • 1 cup diced tomatoes with green chiles
  • 1/2 Tbsp dried oregano

  • 1/2 Tbsp dried basil
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne
  • Salt
  • Pepper
  • 2 bay leaves
  • 5 cups chicken broth
  • Green onions, sliced for garnish
  • Smoked Gouda, shredded for garnish

Hoppin' John in a spoon above a bowl of Hoppin' John

COOKING INSTRUCTIONS:
Hoppin’ John

  1. In a medium-sized pot, cook bacon over medium-high heat. Remove to paper towel to drain and set aside. Keep bacon fat in pot.
  2. Add onion, bell pepper, and celery and cook until softened. Add garlic and cook until fragrant. Add rice and cook for 1-2 minutes.
  3. Add black-eyed peas, corn, tomatoes, spices, and chicken broth. Bring to simmer. Cook covered for 30 minutes. Stir in bacon and serve immediately, garnished with shredded smoked gouda and sliced green onions.

PAIRINGS:
Hoppin’ John

Bonfire Bourbon Peach Cocktail

Zinfandel

German-Style Helles

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