May 10, 2011

Hoppin' John (Black-Eyed Peas and Rice)

Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.

Credit: Todd Coleman

SERVES 8–10

2 strips thick-cut bacon, cut into 1/2″ pieces

2 cloves garlic, finely chopped

1 rib celery, finely chopped

1/2 large yellow onion, finely chopped

1/2 large green bell pepper, stemmed, seeded, and finely chopped

Kosher salt and freshly ground black pepper, to taste

1 cup long-grain white rice, rinsed

1 tsp. dried thyme

1 tsp. ground cumin

1 tsp. ground coriander

2 whole cloves

1 stick cinnamon

1 bay leaf

2 1/2 cups chicken stock

1 15-oz. can black-eyed peas, rinsed

Freshly grated nutmeg, to taste

Heat oven to 350°. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes. Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add rice, thyme, cumin, coriander, cloves, cinnamon, and bay leaf, and cook until rice is lightly toasted, about 3 minutes. Add stock and bring to a boil. Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes. Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.