Hoppin' John

From Cook's Country | December/January 2010

Why this recipe works:

Fresh black-eyed peas—a staple in a traditional Hoppin’ John—are hard to come by, so many recipes rely on the dried variety. This added hours to the cooking time, so we tested both canned and frozen black-eyed peas and discovered frozen worked just as well. Cooking the rice and black-eyed peas… read more

Fresh black-eyed peas—a staple in a traditional Hoppin’ John—are hard to come by, so many recipes rely on the dried variety. This added hours to the cooking time, so we tested both canned and frozen black-eyed peas and discovered frozen worked just as well. Cooking the rice and black-eyed peas together made for deep flavor, but also made the dish overly starchy. We rinsed the rice with water first to remove some of the excess starch. To shave some more time off this recipe, we steered clear of ham hocks, which took far too long to give up their flavor. Sliced boneless ham did the trick in a quarter of the time.

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Serves 8

Small boneless hams are available in the meat case at most supermarkets. An equal weight of ham steak can be used. To ensure that the rice cooks evenly, cover the surface with aluminum foil when cooking. Use low-sodium chicken broth or the dish will be too salty. Serve with hot sauce.

Ingredients

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