A classic New Year’s staple in the Lowcountry is Hoppin’ Johns, especially the version with Red Field Peas. I love the rich color of this dish and it is a staple in any Gullah home at the start of the year and like many soul food dishes, tastes better the next day. Want to try your hand at this dish? Rashaunda Grant of The Carolina Cookery, has shared with us this easy recipe below:
Easy Hoppin Johns with Red Field Peas
Ingredients:
2 15 oz cans Field Peas
3 cups chicken broth
2 cups Parboiled Rice
1 tsb Garlic Powder
1 tsp Onion Powder
1 tsp Thyme
1 TBS Kosher Salt
½ tsp Hot sauce (optional)
Directions:
In a large stock pot add canned peas, broth and bring to a boil. Add rice and seasoning. Stir to combine, then cover and reduce heat to low.
Cook for 20 minutes or until rice has absorbed all the cooking liquid.
Lightly mix with a spoon before serving.
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Comments
This recipe is perfect! My husband is from the Lowcountry (Charleston) and me being a city girl from Atlanta did not grow up eating Hoppin’ Johns. I made this recipe this past New Years and he said it was his favorite (I’ve attempted this a few times)! Keeping this recipe in my cook book for years to come! Thank you!!
Sincerely,
A country girl from the city