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. This recipe can easily be doubled, or tripled, to feed more folks.
- 2 pieces bacon, finely chopped
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, thinly sliced
- 1 small green bell pepper, finely chopped
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 cup chicken stock
- 1 cup long grain white rice
- 2 scallions, thinly sliced
1) Combine 2 pieces bacon, 1 onion, 1 celery stalk, 2 cloves garlic, and 1 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 1 cup 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 1 can black-eyed peas. Place pan in the bottom zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High, 2 hours
3) Place 1 cup jasmine rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 Cup
4) After the cook, 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