This hearty, humble dish of rice, black-eyed peas, and ham hocks takes hours to cook. Could we hop a little faster?
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 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.
© 2017 America's Test Kitchen. All rights reserved.