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"Nigerian-American chef Kwame Onwuachi adds an Extra special twist to this Southern New Year's staple."

there is a plate of rice and a beer on a table

Hoppin' John has been a Southern New Year's tradition since the 1800s. Believed to bring luck and peace in the upcoming year, Hoppin' John is a delicious combination of rice, black-eyed peas, bacon, and Cajun spices. In Chef Kwame Onwuachi's "Hops" and John recipe, he adds a unique spin with the bold flavors of Guinness Extra Stout.

Featured Beer:
Guinness Extra Stout
there is a plate of rice and a beer on a table
Difficulty
Difficulty
Medium
Prep Time
Prep Time
15 mins
Serves
Serves
4
Cooking Time
Cooking Time
30 mins

Ingredients

5 Oz Bacon, or 1 ham hock plus 2 tablespoons oil

1 Celery rib, diced

1 Small onion, diced

4 1/4 cups Chicken stock

1 Bottle Guinness Extra Stout

1 Small green bell pepper, diced

2 Garlic cloves, minced

1 cup Dried black-eyed peas

1 Bay leaf

2 teaspoons Dried thyme

1 teaspoon Heaping Cajun seasoning

Salt

2 1/2 cups Long-grain rice

Method

Cook the celery, onion, green pepper base: If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.

Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes.

Add the garlic, stir well and cook for another 1-2 minutes.

Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 1000ml of chicken stock and the Guinness Extra Stout . If you are using the ham hock, add it to the pot and bring to a simmer.

Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).

Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions.

Strain cooking water from peas, adjust seasoning: When the black-eyed peas are tender, strain out the remaining cooking water.

Remove and discard the bay leaf.

Taste the black-eyed peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.

Serve: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip.

EXPERIENCE

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