Hoppin’ John (Black-Eyed Peas and Rice)

  • Serves

    serves 8-10


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.


  • 2 strips thick-cut bacon, cut into 1/2″ pieces
  • 2 cloves garlic, finely chopped
  • 1 rib celery, finely chopped
  • 12 large yellow onion, finely chopped
  • 12 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 12 cups chicken stock
  • 1 (15-oz.) can black-eyed peas, rinsed
  • Freshly grated nutmeg, to taste


Step 1

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.

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