Prep 1 hr
Cook 45 mins
Mmm...a great fall or early spring day dish. Oh the smell as it cooks. What a great way to use leftover ham.
- 2 cups black-eyed peas, drained, rinsed
- 8 cups water
- 3⁄4 lb ham, 1/2 inch cubed
- 1⁄4 lb bacon, 1/2 inch strip
- 1 cup onion, diced
- 1 teaspoon garlic, roasted
- 1 cup long-grain white rice
- 1⁄2 teaspoon dried thyme
- 1 teaspoon red pepper flakes (or to taste)
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper, fresh ground
- Put peas in a deep pan cover with 8 cups of water.
- Bring to a boil on high heat.
- Lower heat to simmer, cover pot, cook for 45 minutes.
- (until peas are tender but not mushy) Place ham and bacon in frying pan over medium heat and fry for 5- 7 minutes, drain on paper towel and set aside.
- Keep 1 tsp bacon fat, add the onions to pan and sauté, stirring often until soft, (4 min) set aside.
- When beans are ready, drain and save 2 1/2 cups of cooking liquid.
- Add rice, ham, bacon, onions, roasted garlic, thyme, red pepper flakes, salt and pepper to beans and reserved cooking liquid.
- Stir well.
- Return to high heat and bring to a boil.
- Lower heat and cover.
- Cook 25 minutes (until rice is done and all liquid has evaporated).
- Turn off stove and let sit covered for about 15 minutes.
We truly enjoyed this hoppin' john. I used up my remaining blackeyed peas from New Years and added the chopped ham, rice, etc. This dish would be wonderful any time of year as well. Made for the For Your Consideration tag game.
Delicious! Loved all the crisp bacon and ham in this. I ate this as a main dish....it is very hearty! Thanks for sharing!
This recipe is sooooo tasty. It is very addictive. Will make this recipe many more times I'm sure. Thanks for posting.