Hopping John

Name: Hopping John
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 68 servings
Ingredients: 1 pound dried black-eyed peas (Vigna unguiculata) (Rutledge's original calls for 'red peas,' a term used in the Carolina Low Country for cowpeas; black-eyed peas are the modern standard equivalent. Soak overnight in cold water and drain before using.); 6 cups water or unsalted pork or chicken stock (Stock deepens the pot likker — the flavorful cooking liquid — which is as important as the peas themselves.); ½ pound smoked bacon or salt pork (Rutledge specifies bacon 'previously par-boiled.' A ham hock is a traditional alternative and produces exceptional pot likker. Use what you have.); 1 pint (approximately 2 cups) long-grain white rice (Rutledge instructs to 'wash and gravel' the rice before adding — meaning rinse thoroughly until water runs clear, removing surface starch and any debris. Do not skip this step.); 1 teaspoon salt (Adjust to taste after the pork has cooked into the pot; salt pork will contribute significant salinity.); ½ teaspoon freshly cracked black pepper; 1 medium yellow onion, roughly chopped (Not specified in Rutledge's 1847 recipe but documented in parallel period recipes and considered standard in traditional Hoppin' John preparation. [VERIFY specific recipe source]); 2 cloves garlic, smashed (As above — present in documented variants of the dish by the late 19th century. [VERIFY]); to taste hot sauce or fresh chiles (Traditional at the Juneteenth table; not in Rutledge's original text.); small bunch scallions, sliced thin (For garnish; reflects modern serving practice.)

The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free.

🍳 Cook: 1h 30m

⏰ Total: 1h 30m

🍽 Servings: 68 servings

Ingredients

1 pound dried black-eyed peas (Vigna unguiculata) (Rutledge's original calls for 'red peas,' a term used in the Carolina Low Country for cowpeas; black-eyed peas are the modern standard equivalent. Soak overnight in cold water and drain before using.)
6 cups water or unsalted pork or chicken stock (Stock deepens the pot likker — the flavorful cooking liquid — which is as important as the peas themselves.)
½ pound smoked bacon or salt pork (Rutledge specifies bacon 'previously par-boiled.' A ham hock is a traditional alternative and produces exceptional pot likker. Use what you have.)
1 pint (approximately 2 cups) long-grain white rice (Rutledge instructs to 'wash and gravel' the rice before adding — meaning rinse thoroughly until water runs clear, removing surface starch and any debris. Do not skip this step.)
1 teaspoon salt (Adjust to taste after the pork has cooked into the pot; salt pork will contribute significant salinity.)
½ teaspoon freshly cracked black pepper
1 medium yellow onion, roughly chopped (Not specified in Rutledge's 1847 recipe but documented in parallel period recipes and considered standard in traditional Hoppin' John preparation. [VERIFY specific recipe source])
2 cloves garlic, smashed (As above — present in documented variants of the dish by the late 19th century. [VERIFY])
to taste hot sauce or fresh chiles (Traditional at the Juneteenth table; not in Rutledge's original text.)
small bunch scallions, sliced thin (For garnish; reflects modern serving practice.)

Instructions

1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': "Soak the Peas. Place the dried black-eyed peas in a large bowl and cover with at least 3 inches of cold water. Soak overnight, or for a minimum of 8 hours. Drain and rinse thoroughly before cooking. This step reduces cooking time and improves texture. Rutledge's 1847 recipe does not specify soaking, suggesting either fresher-dried peas or a longer cook time was assumed.", 'performTime': None}
2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Par-Boil the Pork. Following Rutledge's instruction to 'previously par-boil' the bacon: place the salt pork or bacon in a small pot, cover with cold water, bring to a boil, and simmer for 10 minutes. Drain and discard the parboiling water. This step reduces excess salt and renders some fat. If using a smoked ham hock, skip the parboiling and add it directly to the pot.", 'performTime': None}
3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Build the Pot. In a large, heavy-bottomed pot or Dutch oven, combine the soaked, drained peas with 6 cups of water or stock. Add the parboiled pork, onion, and garlic. Bring to a boil over medium-high heat, skimming any foam that rises. Reduce heat to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, until the peas are just tender but not yet collapsing. The liquid should remain abundant — do not let the pot run dry.', 'performTime': None}
4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': "Add the Rice. Wash the long-grain rice in several changes of cold water until the water runs clear. Stir the washed rice into the simmering pot of peas. At this stage, following Rutledge's timing, cover the pot and cook for 15 minutes over low heat. Check and stir gently — the rice should absorb most of the remaining liquid. If the pot seems dry before the rice is cooked, add hot water or stock a quarter cup at a time.", 'performTime': None}
5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Season and Finish. Remove the bacon or pork and shred or chop the meat back into the pot, or set aside to serve alongside. Season with salt and freshly cracked black pepper. The dish should be moist — somewhere between a pilaf and a thick stew — not dry. Taste and adjust. Serve in deep bowls with hot sauce available at the table, garnished with sliced scallions. Braised greens and sweet potatoes are the traditional accompaniments at the Juneteenth table.', 'performTime': None}