Hoppin' John
also called hopping john · peas and rice · black-eyed peas and rice
- Meat and Three
- One Pot
- serves 6
- recipe says 1 hr 45 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| 4 slices(chopped)bacon | render | sweat 8 min | simmer covered 50 min | cook covered 20 min | finish |
| 1 largeyellow onion | |||||
| 2 ribscelery | |||||
| 3 clovesgarlic | |||||
| 1 1/2 cups(280 g; soaked overnight)dried black-eyed peas | |||||
| 5 cups(1.2 L)chicken stock | |||||
| 1bay leaf | |||||
| 1/4 tspcayenne | |||||
| 1 cup(200 g)long-grain white rice | |||||
| 2 tspkosher salt | |||||
| 1 Tbscider vinegar | |||||
| 3(sliced)scallions | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1render
2sweat 8 min
goes in with what step 1 made
3simmer covered 50 min
goes in with what step 2 made
4cook covered 20 min
goes in with what step 3 made
5finish
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 18 min2 of 5 steps give no time
- Needs you
- about 28 min
- If you get it wrong
- Unforgiving — the peas get their fifty minutes before the rice goes near them, or they stay hard in a pot that cannot cook on without turning to paste
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 3 days — the peas hold and the rice does not, so it is nearer a stew each time you warm it
render
not timedfrom the start
sweat 8 min
8 minneeds you(we think)from the start
simmer covered 50 min
50 minwalk away(we think)8 min in
cook covered 20 min
20 minneeds you(we think)58 min in
finish
not timed1 hr 18 min in
- needs you
- you can walk away
- never timed
- we think
You'll need Dutch oven
Goes with
See how it is written
>> title: Hoppin' John
>> category: Rice, Beans & Grains
>> tags: beans, rice, southern, pork, stovetop
>> counters: Meat and Three, One Pot
>> aka: hopping john, peas and rice, black-eyed peas and rice
>> servings: 6
>> time: 1 hr 45 min
>> slack: unforgiving — the peas get their fifty minutes before the rice goes near them, or they stay hard in a pot that cannot cook on without turning to paste
>> washing-up: the Dutch oven
>> keeps: 3 days — the peas hold and the rice does not, so it is nearer a stew each time you warm it
>> step: render
Render @bacon{4%slices}(chopped) in a #Dutch oven{} until crisp.
>> step: sweat 8 min
Sweat @&(~1)bacon{} with @yellow onion{1%large}, @celery{2%ribs}, and @garlic{3%cloves} for ~{8%min}.
>> step: simmer covered 50 min
Simmer @&(~1)base{} covered for ~{50%min} with @dried black-eyed peas{1 1/2%cups}(280 g; soaked overnight), @chicken stock{5%cups}(1.2 L), @bay leaf{1}, and @cayenne{1/4%tsp}.
>> step: cook covered 20 min
Cook @&(~1)peas{} covered for ~{20%min} with @long-grain white rice{1%cup}(200 g) and @kosher salt{2%tsp}.
>> step: finish
Finish @&(~1)hoppin' john{} with @cider vinegar{1%Tbs} and @scallions{3}(sliced).