Hoppin’ John (Black-Eyed Peas and Pork)

Emily Farris
Emily Farris
December 6, 2021
The tradition of eating black-eyed peas as a harbinger of good luck in a new year has roots in both Jewish and African-American cultures. While the history of this custom in the United States is more complicated than folklore suggests, hoppin’ John — a preparation of black-eyed peas with pork and rice — is broadly associated with Southern cuisine. If you’ve never tried it, this is absolutely the year (and the recipe) to start. I can’t promise it will bring luck, but it definitely brings the flavor.  This hoppin’ John starts with two kinds of pork and calls for frozen black-eyed peas. Everything makes its way into a big pot on the stove then all goes into the Anova Precision Oven for 40 minutes, yielding perfectly cooked, tender black-eyed peas. It’s served on a bed of Carolina Gold rice, also cooked in the Anova Precision Oven according to the rice 101 recipe — except instead of water, you’ll use the cooking liquid from the pork and beans.  And don’t be turned off by the number of steps in this recipe; every single one is easy and gradually adding the ingredients is what makes this simple dish taste so complex.
Serves
8
Prep Time
00:10
Cook Time
01:40
Hoppin’ John (Black-Eyed Peas and Pork)
0
18
Ingredients
4 slices
thick-cut bacon, cut into ½-inch strips
8 oz
ground andouille or spicy Italian sausage
1 large
yellow onion, chopped
2
bell peppers, chopped
3 stalks
celery, chopped
3 cloves
garlic, minced
4 sprigs
fresh thyme
1.5 tsp
Cajun seasoning (such as Tony Chachere's)
2 quarts
chicken stock
4 cups
frozen black-eyed peas, unthawed
1.5 cups
Carolina Gold rice or other long-grain white rice
Chopped scallions, for garnish
Chopped fresh thyme, for garnish
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 220°F
Heat: Rear

2. Cook Bacon and Sausage

Place the bacon in a large (7- to 8-quart) Dutch oven. Place over medium-high heat and cook, stirring frequently, until the bacon begins to render its fat and brown, about 5 minutes. Add the sausage and continue to cook, stirring frequently, until it browns, about 10 minutes.
Cook Bacon and Sausage

3. Add Vegetables and Seasoning

Stir in the onion, peppers, celery, garlic, thyme, and Cajun seasoning. Continue to cook, stirring frequently, until the onions turn translucent, 5 to 8 minutes.
Add Vegetables and Seasoning

4. Add Stock and Beans

Stir in the stock and beans. Increase the heat to high and bring to a boil. As soon as the liquid comes to a boil, transfer to the oven, uncovered.
Add Stock and Beans

5. Cook Beans

Rack
Cook until the beans are tender, about 40 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 220°F
Heat: Rear
00:40 Timer

6. Strain

Carefully strain the mixture through a fine-mesh strainer, reserving both the bean mixture and the cooking liquid. Return the beans to the Dutch oven, stir in 1 1/2 cups of the cooking liquid, and cover to keep warm.
Strain

7. Adjust the Oven for the Rice

Rack
Make sure to move the rack to the middle position.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

8. Prepare Rice

Combine the rice and 3 cups of the reserved bean cooking liquid on the Anova sheet pan.
Prepare Rice

9. Cook Rice

Rack
Transfer the rice to the oven and cook until tender, about 30 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:30 Timer

10. Rest Rice

Turn off the oven, but leave the rice inside with the door closed. Let rest for 5 minutes.

11. Fluff Rice

Remove the rice from the oven, fluff with a fork, and let rest for 5 more minutes.
Fluff Rice

12. Serve

Serve the black-eyed peas over the rice, garnished with scallions and thyme.
Serve
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