American · Dinner
Hoppin' John
Black-Eyed Peas and Rice
Smoky pork shoulder and salt pork simmered with black-eyed peas, onion, celery and bell pepper, then folded through white rice with thyme, bay and a hit of hot sauce. A Lowcountry Southern one-pot eaten across the Carolinas and Georgia, served with collard greens and cornbread alongside.
$3
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
720Calories
45.1gProtein
40.5gFat
42.6gCarbs
4.4gSugar
9.1gFiber
755mgSodium
175mgChol
14.3gSat Fat
892mgPotassium
98mgCalcium
4.2mgIron
1.8mcgVitamin B12
28mgVitamin C
gluten-free
egg-free
high-fiber
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cube the pork shoulder, dice the salt pork, mince the garlic, and chop the onion, celery and bell pepper, keeping the vegetables together.
2
Sear
Render the diced salt pork in a heavy pot over medium heat 3 minutes until golden, then add the pork shoulder and brown 5 minutes until no pink shows.
3
Sweat
Add onion, celery and bell pepper over medium heat, then stir in garlic, thyme, bay and black pepper, cooking 6 minutes until onion turns translucent and fragrant.
4
Simmer
Pour in the chicken stock and black-eyed peas, bring to a gentle bubble and simmer over medium-low heat 15 minutes until the liquid thickens and coats the peas.
5
Plate
Fold the cooked white rice and hot sauce through off the heat, discard the bay leaf, then spoon into a bowl and scatter sliced scallions over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 oz56g salt pork
- 11 oz311g cooked black-eyed peas
- 7 oz200g cooked white rice
- 2/3 cup110g onion
- 22 celery stalk (80g)
- 2/3 cup100g green bell pepper
- 2 clove2 clove garlic
- 1 cup240ml low-sodium chicken stock
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 2 tsp2 tsp hot sauce
- 44 scallions (40g)
- 1/2 tsp1/2 tsp black pepper
