Skillet Hoppin' John

Skillet Hoppin' John

This is the dish you make to taste where Southern cooking really comes from: black-eyed peas and rice, simmered with smoked pork until the kitchen smells like good luck. It's simple, it's old, and it's a whole meal in one pot.

You need

• 2 tablespoons bacon fat or neutral oil
• 1 smoked ham hock, or 4 ounces diced slab bacon
• 1 small onion, diced
• 1 celery stalk, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 3 cups (720ml) chicken broth, plus more as needed
• 1 cup (190g) dried black-eyed peas, soaked overnight and drained (or 2 cans, drained, if short on time)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 cup (185g) long-grain white rice
• Salt and black pepper, to taste
• Hot sauce and sliced scallions, to serve

Method

1. In a large, heavy pot, warm the bacon fat over medium heat. Add the ham hock or bacon and cook, turning occasionally, until the fat is rendered and the meat is lightly browned, about 5 minutes.
2. Add the onion, celery, and bell pepper. Cook, stirring, until softened, about 6 minutes. Add the garlic and cook 1 minute more, until fragrant.
3. Pour in the broth and add the soaked peas, bay leaf, and thyme. Bring to a simmer, cover partially, and cook until the peas are tender but not mushy, 45 minutes to 1 hour for soaked dried peas (10 minutes if using canned). Add more broth or water if the pot looks dry.
4. Pull out the ham hock, pick off the meat, discard the bone and skin, and return the meat to the pot. Taste the broth and season with salt and pepper — go easy on salt if your broth or bacon is already salty.
5. Stir in the rice, cover, and cook over low heat until the rice is tender and most of the liquid is absorbed, about 18 to 20 minutes. Check at 15 minutes; if it's dry but rice is still firm, add a splash of water or broth and keep going.
6. Let it sit off the heat, covered, for 5 minutes. Fluff with a fork, remove the bay leaf, and serve hot with hot sauce and scallions.