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Hoppin' John · One-Pot

One-Pot Hoppin' John for New Year's Day

Black-eyed peas, rice and crisp bacon cooked together in one pot with the holy trinity. Eaten on New Year's Day across the South for luck, and good any day of the year.

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Prep
15 min
Cook
35 min
Total
1 hr
Serves
6
Level
Easy

Ingredients

  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 ¼ cups chicken broth
  • 2 cans black-eyed peas, 15 oz each, drained and rinsed
  • 1 bay leaf
  • ½ tsp dried thyme
  • ¼ tsp cayenne pepper
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 green onions, sliced
  • hot sauce, for serving (optional)

Steps

  1. Cook the bacon in a Dutch oven over medium heat, stirring now and then, until crisp. Move it to a paper towel-lined plate, leaving the fat in the pot.
  2. Add the onion, bell pepper and celery to the fat and cook until soft.
  3. Stir in the garlic until fragrant.
  4. Add the rice and stir to coat each grain in fat.
  5. Stir in the broth, black-eyed peas, bay leaf, thyme, cayenne, salt and pepper. Bring to a boil.
  6. Cover, turn the heat to low and cook without lifting the lid.
  7. Turn off the heat and let it stand, covered.
  8. Remove the bay leaf, fluff with a fork and fold in most of the bacon. Top with the rest of the bacon and the green onions. Pass hot sauce.

Tip: Serve with collard greens (for money) and cornbread (for gold), as many Southern families do on New Year's Day.

Tip: For a vegetarian pot, skip the bacon, use 2 tablespoons olive oil and vegetable broth, and add 1/2 teaspoon smoked paprika.

Storage: Refrigerate up to 4 days. Reheat with a splash of broth.

Estimated nutrition per serving: 310 calories · protein 13 g · carbohydrates 47 g · fiber 7 g · sugars 5 g · fat 8 g (saturated 2.5 g) · sodium 850 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.