Recipes

"Hops" and John

paired with Guinness Extra Stout

Recipes & Pairings

"Hops" and John

Created by Chef Kwame Onwuachi
Prep time
15 Mins
Cooking time
30 Mins
Serves
4

Chef Kwame Onwuachi is a New York city born, Nigerian-American chef. His Hops n John recipe, a unique take on the southern classic Hoppin' Johns, was created as a means to celebrate his community and serve as a tribute to his African-American roots. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Ingredients

1/3 pound bacon, or 1 ham hock plus 2 tablespoons oil

1 celery rib, diced

1 small onion, diced

1 bottle Guinness Extra Stout

1 small green bell pepper, diced

2 garlic cloves, minced

1/2 pound dried black-eyed peas, about 1 1/4 cups

1 bay leaf

2 teaspoons dried thyme

1 heaping teaspoon Cajun seasoning

Salt

2 cups long-grain rice

Prep time
15 Mins
Cooking time
30 Mins
Serves
4

Chef Kwame Onwuachi is a New York city born, Nigerian-American chef. His Hops n John recipe, a unique take on the southern classic Hoppin' Johns, was created as a means to celebrate his community and serve as a tribute to his African-American roots. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

1. 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.

2. Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to mediumhigh 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.

3. Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups 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).

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

5. 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