Ham Hoppin' John
photo by ncmysteryshopper
- Ready In:
- 1hr 45mins
- 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.
Very good Down Home food. This is a excellent version of Hoppin' John, something that has been around for a very long time. I made it up for lunch and I'm not sure that we'll want more than a salad for dinner. This is most substantial and stick to the ribs fare. I very rarely use bacon at all but we had some left from son's visit. I used fresh garlic as I prefer the taste of fresh to roasted. Thank you BK of the nostalgia of a childhood dish and the great lunch!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.