Hoppin' John

Ingredients

• 1 pint (approx. 2 cups) Dried black-eyed peas (Vigna unguiculata; soak overnight in cold water and drain before cooking)
• 3 pints (approx. 6 cups) Water (Fisher's original measure; adjust to keep peas submerged during cooking)
• ½ lb (approx. 225g) Salt pork (Fisher specifies 'a piece of salt pork'; a smoked ham hock may also be used [VERIFY equivalence]; this is the primary source of fat and seasoning)
• 1 pint (approx. 1½ cups) Long-grain white rice (Rinsed; Fisher specifies rice to be added after peas are tender, then cooked dry)
• 1 medium Yellow onion (MODERN ADDITION — not in Fisher's 1881 recipe; widely added in 20th-century versions)
• 2 cloves Garlic (MODERN ADDITION — not in Fisher's 1881 recipe)
• 1 tsp Black pepper (MODERN ADDITION — not specified by Fisher; season to taste at table)
• To taste Salt (The salt pork will contribute significant salt; taste before adding)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': "Soak the Peas. Place dried black-eyed peas in a large bowl and cover with cold water by at least two inches. Soak overnight, or for a minimum of 6 hours. Drain and rinse. (Fisher's original recipe does not specify soaking, reflecting the practice of using fresher-dried peas than are common today; soaking is recommended for modern dried peas to ensure even cooking.)", 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Cook the Peas with Pork. Place the drained peas, salt pork, and 6 cups of water (Fisher's 3 pints) in a heavy pot or Dutch oven. Bring to a boil over high heat, skimming any foam that rises. Reduce heat to a steady simmer. Cook uncovered, or partially covered, until the peas are fully tender but not yet falling apart — approximately 45 minutes to 1 hour 15 minutes depending on the age of the dried peas. The pork should remain in the pot throughout. Do not add salt at this stage; the pork provides it.", 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Add the Rice. Once the peas are tender, assess the liquid level. Fisher instructs to add the rice at this stage and cook 'till rice is dry and done.' There should be enough liquid remaining to cook the rice — approximately 1½ to 2 cups of liquid remaining in the pot is a useful guide. Add the rinsed rice directly to the pot. Stir once to combine. Cover tightly and reduce heat to low. Cook undisturbed for 18–22 minutes, until the rice has absorbed all liquid and is cooked through. If needed, add small amounts of water to prevent scorching.", 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Rest and Serve. Remove from heat and let the pot rest, covered, for 5 minutes. Remove the salt pork (pick any usable meat from the bone if using a hock and return it to the pot, discarding bone and skin). Fluff gently with a fork. Taste for salt. Serve in wide bowls — the dish should be moist and cohesive, not wet. Traditionally served on its own, with greens, or with cornbread.', 'performTime': None}