Hoppin’ John
Hoppin’ John (no, we don’t know where the name comes from) is the quintessential Charleston, South Carolina rice dish. Everyone in Charleston knows it, but there, it’s only made at New Years. We thought it was too good to limit to once a year. You can use our blackeye peas and rice recipe or use canned blackeyes with a little ham if you like.
Crispy hoppin’ John is our most popular rice dish. We’ve used a family tradition of sautéing left over beans and rice to take hoppin’ John to the next level. Heat a heavy skillet slowly over moderate heat and add a bit of fat: bacon fat, duck fat or olive oil works. Put in a thick layer of the cooked hoppin John and sauté until the bottom is golden. Turn and repeat on other side. Don’t worry if it crumbles; it’s not supposed to stay in a cake.
Ingredients
1 C. jasmine rice
1 ½ C cooked blackeye peas with a little of the cooking liquid
2 C warm water
1 tsp. salt or to taste
¼ tsp pepper
2 tsp. vegetable oil
Cover rice with hot tap water and swish it around with your hand. Strain through a fine strainer and let the rice sit in the strainer for about 5 minutes.
Heat the oil in a pot and stir in the rice until it’s a little warm and the grains look translucent. Add the blackeye peas and the water and pepper. Taste the water and add some salt if it tastes flat. Cover the pot and set on medium high heat until it comes to a boil. Lower the heat to a simmer and cook of about 20 minutes. All the liquid should be absorbed and the rice tender and fluffy. If the liquid has evaporated but the rice is not tender, add a little more water and continue cooking.
Correct the seasoning.
Makes 4 C hoppin’ John, enough for 4-6 servings.