Learn about the fascinating history of this delicious and savory staple of Southern cuisine here.

Ingredients:

• 1 pound of dried black-eyed peas
• 1 pound of thick cut bacon, chopped
• 1 large onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 4 cloves of garlic, minced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• Ground pepper, to taste
• 6 cups chicken broth
• 2 bay leafs
• 2 cups jasmine rice

Directions:

1. Rinse the black-eyed peas and place them in a large pot. Add enough water to cover the peas by 2 inches and soak overnight.
2. In a large Dutch oven or heavy-bottomed pot, cook the chopped thick-cut bacon over medium heat, for 7-10 minutes, or until your desired crispness. Remove the bacon from the pot with a slotted spoon and set aside on paper towels.
3. In the same pot, saute the onion, bell peppers, garlic, and celery until the vegetables are tender, about 5 minutes.
4. Add the thyme, oregano, paprika, and cayenne to the pot, and stir to combine.
5. Drain the pre-soaked black-eyed peas and add them to the pot, and slowly pour in the chicken broth. Bring the mixture to a boil, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the peas are tender.
6. Stir in the rice and bring the mixture back to a boil. Reduce the heat to low, covering the pot, and simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
7. Add salt and fresh ground pepper to taste.
8. Serve the Hoppin’ John with reserved bacon on top and garnish with sliced green onions.

Learn about the history of Hoppin’ John here.