Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Dried black-eyed peas

  2. 1 Fatback - or salt pork

  3. 1 Hot red pepper

  4. 2 Onions - chopped (medium)

  5. Salt

  6. Freshly ground pepper

  7. 1 cup 160g / 5.6oz Uncooked rice

  8. 4 tablespoons 60ml Drippings - preferably bacon

  9. Vinaigrette

  10. 1/3 cup 78ml Red wine vinegar

  11. 1 tablespoon 15ml Dijon mustard

  12. 1 cup 237ml Peanut oil

  13. Salt and pepper

  14. 2 tablespoons 30ml Fresh basil - chopped

  15. 4 Bacon - crisply fried & crumbled

Instructions Jump to Ingredients ↑

  1. Hopping John is a traditional Southern New Year's dish. This is a modern salad version.

  2. PLACE BLACK-EYED PEAS in a large pot, cover with water and add 3 cups more water.

  3. Add fatback or salt pork, slashed in several places, hot red pepper, half the onion, salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the peas are tender.

  4. Add more water as needed. Remove the peas.

  5. Add rice to the pot of water and drippings. Bring back to the boil, cover, reduce the heat and simmer until the rice is cooked, about 30 minutes. Return the peas to the pot, stir together and cook a few minutes more. Drain. Remove the fatback and hot pepper.

  6. Add rest of onion -- chopped. Make a vinaigrette of red wine vinegar, Dijon mustard and peanut oil.

  7. Add salt and pepper.

  8. Combine with the Hopping John, add chopped fresh basil and bacon, crisply fried and crumbled.

  9. Nathalie Dupree Prodigy Guest Chefs Cookbook


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