Gullah Geechee Hoppin' John

GULLAH GEECHEE HOPPIN' JOHN

PREP 20 min COOK 1 HOUR 15-20 min TOTAL 1 hr 30-50 min SERVES 4-6

A classic African American dish rooted in Lowcountry tradition, Hoppin' John is a deeply flavorful staple. Over time, it became associated with good fortune on New Year's Day and is traditionally served with collards for wealth and cornbread for gold.

• 1 c. dried black-eyed peas, rinsed • 6 c. unsalted chicken stock • 1 smoked ham hock • 1 small onion, finely chopped • 1 small green pepper, finely chopped • 2-3 scallions, chopped (white & green parts) • 2 cloves garlic, minced • 1 bay leaf • 1/2 tsp dried thyme • 1/2 tsp crushed red pepper flakes (more to taste) • 1/2 tsp ground pepper • 1 c. long-grain white rice • 2 Tbsp bacon drippings • 2 tsp apple cider vinegar
*garnish with sliced scallions or chopped parsley

1. In a large pot, combine peas, stock, ham hock, bay leaf, & thyme.
2. Bring to a boil, reduce to simmer, cover and cook 45-60 min. til peas are tender but not mushy.
3. Remove ham hock, shred the meat, discard bone & skin, and return meat to pot.
4. In a skillet, heat bacon drippings over medium heat.
5. Sauté onion, bell pepper, and scallions 5 minutes.
6. Add garlic and red pepper flakes, cook 30 seconds.
7. Stir the skillet mixture, rice, salt, and black pepper in with the peas.
8. Cover and simmer gently, about 20 minutes, until rice is tender and liquid is absorbed. Remove bay leaf.
9. Stir in vinegar and let sit covered for 5 minutes.
10. Fluff with fork, garnish, and serve hot.
    
    
    
    
    

This recipe was featured in the eighth issue of our newletter, The Liminal.