Hoppin’ John

Traditionally served on New Year’s Day for good luck, this Southern staple is delicious year-round. Smoky bacon, spicy jalapeños, and nutritious kale turn simple black-eyed peas into a rich, satisfying meal.

Hoppin’ John

Traditionally served on New Year’s Day for good luck, this Southern staple is delicious year-round. Smoky bacon, spicy jalapeños, and nutritious kale turn simple black-eyed peas into a rich, satisfying meal.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Base: 8 thick bacon slices 1 onion, 1 green pepper, 3 celery stalks, 3 garlic cloves
• Greens/Beans: 7oz kale chopped, 1 lb dried black-eyed peas
• Flavor: 1 jalapeño 1 tsp red pepper flakes, 1 tsp oregano, 1/2 cup cider vinegar
• Serve: 4 cups long-grain rice cooked separately

Equipment

• Large pot
• Saucepan (for rice)

Method

 

Instructions

1. Sauté bacon until fat renders. Add mirepoix, kale, and jalapeño; cook 10 mins.
2. Add vinegar, spices, dried beans, and 1 liter of water.
3. Simmer covered for 1.5 – 2 hours until beans are tender.
4. Cook rice separately until fluffy.
5. Serve beans and broth ladled over bowls of hot rice, garnished with scallions.

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