Classic Hoppin’ John
 
Makes about 8 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1½ cups chopped yellow onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • 1 jalapeño or Fresno chile pepper, seeded and chopped
  • 4 cloves garlic, chopped
  • 6 cups chicken broth, divided
  • 1 pound dried Camellia Brand Blackeye Peas, rinsed and sorted
  • 2 to 3 pieces smoked pork neck (about 1 pound)
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 cup long-grain white rice
  • Hot sauce, to serve
  • Garnish: freshly ground black pepper
Instructions
  1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, celery, and jalapeño. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring frequently, for 2 minutes. Add 5 cups broth, peas, pork, salt, black pepper, thyme, and bay leaves. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until tender, 50 to 55 minutes.
  2. Discard thyme and bay leaves. Drain pea mixture well through a colander into a large bowl. Return pea mixture to Dutch oven. Cover.
  3. Pour cooking liquid into a 2-cup liquid-measuring cup. Add enough remaining 1 cup broth to equal 2 cups. Pour into a medium saucepan. Bring to a boil over medium-high heat. Stir in rice; return to a boil. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Fluff with a fork.
  4. Meanwhile, shred meat from pork necks. Discard bones. Gently fold rice and chopped pork into pea mixture. Garnish with black pepper, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/hoppin-john-open-faced-burgers/