Hoppin' John

READY IN: 1hr 45mins




  • Adjust an oven rack to the middle position; preheat to 375°.
  • Grease a 13 x 9 inch baking dish and set aside.
  • Heat the oil in a large skillet over med-high heat until shimmering but not smoking.
  • Add the ham and cook until the fat has rendered, about 6 minutes.
  • Add the bacon and cook until slightly crisp, about 3 minutes.
  • Use a slotted spoon to remove the ham and bacon from the pan and set aside on a paper towel-lined plate.
  • Spoon off and discard all but 2 tablespoons of the fat from the pan and return to the burner.
  • Reduce the heat to medium; add the onion and cook, stirring frequently, until softened, about 4 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Stir in the rice, thyme, and red pepper flakes and cook, stirring frequently, until the rice is coated and glistening, about 1 minute.
  • Transfer the rice mixture to the baking dish and add the bay leaves.
  • Return the skillet to the heat; add the chicken broth, water, salt, and pepper to taste.
  • Increase heat to med-high, scraping the browned bits off the bottom of pan with a wooden spoon.
  • Add the black-eyed peas, ham, and bacon; bring to a boil, and pour over the rice mixture, stirring to combine.
  • Cover the baking dish tightly with foil and bake for 20 minutes.
  • Remove from the oven, stir the rice (if the rice appears too dry, add 1/4 cup more water), recover with foil, and cook until the rice is fully tender, 20-25 minutes.
  • Remove the dish from the oven and discard the bay leaves.
  • Stir in the parsley, recover the dish, and allow it to rest for 5-10 minutes before serving.