Hoppin’ John with black-eyed peas, bacon and rice
Black-eyed peas simmer with bacon, pepper and aromatics, then are drained and served whole with rice.
Active time35 min
Cooking2 h
Total2 h 30 minResting : 5 min
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Ingredients
- 8 g garlic
- 60 g celery stalk
- 20 g spring onion
- 150 g onions
- 150 g green bell pepper
- 150 g thick-cut smoked bacon
- 227 g dried black-eyed peas
- 600 ml drinking water for the rice
- 0.4 g dried bay leaf
- 300 g long-grain white rice
- 4 g fine salt
- 1 g dried thyme
- 4 g store-bought Cajun seasoning
Preparation
Wash and trim the celery. Wash and deseed the pepper. Peel the onions and the garlic. Rinse the black-eyed peas and remove any debris. Dice the bacon. Chop celery, onion and pepper, then mince the garlic. In a heavy pot, gently render the bacon for about 10 min until golden. Add celery, onion and pepper and sauté for about 5 min. Stir in garlic and cook for another 2 min.
8 g garlic60 g celery stalk150 g onions150 g green bell pepper150 g thick-cut smoked bacon227 g dried black-eyed peas- colander
- knife
- board
- heavy pot
- spoon
Add the peas, bay, thyme and Cajun seasoning. Cover with water with some depth above the peas, bring to the boil and reduce to a gentle simmer. Cook for about 90 min with the lid ajar until tender but still whole. Watch the bath and replenish water if it falls too far. It will later be drained. Cook longer if the peas remain firm.
0.4 g dried bay leaf1 g dried thyme4 g store-bought Cajun seasoning- heavy pot
- lid
- spoon
When the peas are nearly tender, briefly rinse the rice and drain. Put in a saucepan with all the measured water. Bring to a simmer, cover and cook over very low heat for about 18 min without draining. Remove from the heat and leave covered for 5 min while the peas finish cooking. The grains should be tender and the water absorbed.
600 ml drinking water for the rice300 g long-grain white rice- fine sieve
- saucepan
- lid
- spoon
Wash and trim the spring onions. Drain the peas with their vegetables and bacon in a colander without mashing. Discard the cooking water and remove the bay. Stir the salt into the drained peas. Slice the spring onions, fluff the rice with a fork and serve the peas over it with all the spring onions.
20 g spring onion4 g fine salt- colander
- knife
- board
- fork
- plates
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration