Swine & Sea — Sea Island Red Peas Hoppin' John — French Creole Recipe

Sea Island Red Peas Hoppin' John

This is the Hoppin’ John recipe I’ve come to love. I like to use Tasso ham and Sea Island Red Peas from Anson Mills instead of blackeye peas. Either will work just fine, I just like the earthiness of the Sea Island Red Peas.

Cooked with
If you want this to taste like the version I’m writing about, start here. This is the backbone.
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Tasso Ham

Recipe

Sea Island Red Peas Hoppin' John
    Step 1

  • Put the peas in a bowl and cover with several inches of water. Allow to soak overnight, at least four hours, then drain.

    • Step 2

  • Put the peas and Tasso ham in a dutch oven and add 2 quarts of water. Put on the stove over high heat and bring to a boil. Reduce heat to a simmer and season with salt and pepper. Simmer uncovered until peas are tender and thoroughly done, approximately 30 to 45 minutes.

    • Step 3

  • Drain the peas and Tasso ham, reserving 1 quart of the water.

    • Step 4

  • Return the peas, Tasso ham and the reserved water.

    • Step 5

  • Rinse the rice in three changes of water and drain, then stir into the pot with the peas and Tasso ham. Raise heat if needed to return the liquid to a simmer, then lower heat and simmer uncovered approximately 30 minutes, stirring occasionally to keep the rice from sticking to the pot. If the rice starts to dry out or stick, add a little hot water, 1/2 cup at a time.

    • Step 6

  • While the rice is cooking, preheat the oven to its lowest warm setting. When the rice grains are soft, remove the pot from the heat, cover with a tight-fitting lid, and place in the oven to soak, at least 15 minutes, though you can keep the pot warm for up to an hour before serving.

    • Step 7

  • Remove the Tasso ham from the pot and shred. Add the shredded Tasso ham back to the pot and stir into the pea and rice mixture.