In the Southern United States, Hoppin’ John is typically eaten on New Year’s Day to bring good luck and prosperity in the coming year. Ham hock is traditionally used to impart the dish with smoky, meaty flavor, but we have opted to use bacon instead because it is easier to find and fits more easily into a Suvie pan. The black-eyed peas are thought to represent coins, so be sure to fill your plate with Hoppin’ John to ensure happiness and success in the New Year.
- 2 pieces bacon, finely chopped
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, thinly sliced
- 1 small green bell pepper, finely chopped
- 1 cup chicken stock
- ¾ cup long grain white rice
- 2 scallions, thinly sliced
1) Combine bacon, onion, celery, garlic, and green bell pepper in a small skillet. Heat over medium and cook until bacon is rendered and vegetables are soft, about 7 minutes. Pour in chicken stock, scraping the bottom of the pan. Bring to a boil and then remove from heat.
2) Transfer mixture to a Suvie pan with black-eyed peas and chicken stock. Insert pan into the top of your Suvie. Place rice in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
High, 2 hours
Starch: 15 minutes
3) After the cook, remove pans from Suvie. Fluff rice and season with salt and pepper to taste. Season hoppin’ john to taste with salt and pepper. Divide between bowls, garnish with sliced scallions and serve.
Nutritional Information per serving (2 servings per recipe): Calories 540, Total Fat 5g, Total Carbohydrates 126g, Total Sodium 1100mg, Total Protein 24g