Crook’s Corner Hoppin’ John

Name: Crook’s Corner Hoppin’ John
Total time: 1 h 15 min
Yield: 4 to 6 servings
Cuisine: southern
Ingredients: 1/8 pound streaky bacon or salt pork, cut into small cubes, about 1/2 cup; 1/3 cup carrots cut into very small cubes; 1/2 cup finely diced celery; 2/3 cup finely diced onions; 10 ounces fresh or frozen black-eyed peas; 1 whole clove garlic; 2 3/4 cups water, approximately; 6 sprigs fresh thyme; 1 bay leaf; Salt to taste, if desired; 1/4 teaspoon dried hot red pepper flakes; 1 cup rice; 2 tablespoons butter; 1 red ripe tomato, about 1/4 pound, cored; 1/4 pound sharp Cheddar cheese, finely grated; 1 cup finely chopped scallions, including green part

Recipe from Bill Neal

Adapted by Craig Claiborne

Total Time: 1 hour 15 minutes
Rating: 4(96)
Comments: Read comments

“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal of Crook’s Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. “I try to make a personal statement.” An example was his hoppin’ John. A typical version of the time consisted basically of cooked peas — black-eyed or crowder — served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese. —Craig Claiborne

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Ingredients

Yield:4 to 6 servings

For the Hoppin’ John

⅛pound streaky bacon or salt pork, cut into small cubes, about ½ cup
⅓cup carrots cut into very small cubes
½cup finely diced celery
⅔cup finely diced onions
10ounces fresh or frozen black-eyed peas
1whole clove garlic
2¾cups water, approximately
6sprigs fresh thyme
1bay leaf
Salt to taste, if desired
¼teaspoon dried hot red pepper flakes
1cup rice
2tablespoons butter

For the Garnish

1red ripe tomato, about ¼ pound, cored
¼pound sharp Cheddar cheese, finely grated
1cup finely chopped scallions, including green part

Ingredient Substitution Guide

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Preparation

Step 1
Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery and onions and cook, stirring, about 1 minute.
Step 2
Add peas, garlic, about 1¼ cups water or to barely cover, thyme, bay leaf, salt and pepper flakes. Bring to boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Remove from heat.
Step 3
Put the rice in a saucepan and add 1½ cups water and salt to taste. Bring to boil and let simmer 17 minutes. Stir in the butter.
Step 4
Cut unpeeled tomato into ¼-inch cubes; there should be about 1 cup.
Step 5
Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.

Ratings

4 out of 5

96 user ratings

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Comments

Janet3 years ago

We ate at Crooks Corner often when we lived in Durham in the early 1980's. We have an autographed copy of Bill Neal's Cookbook which we have used often for authentic low country cooking. I would suggest using Red Peas from Anson Mills as a wonderful substitution for the black eyed peas (or any other lentil recipe). https://ansonmills.com/products/41

Sam Calhoun3 years ago

This was good but needed a little more flavor. I added some hot pepper vinegar, smoked paprika and some additional garlic.

rkc5 months ago

I love this dish. I grew up in Durham and Chapel Hill. Right after I graduated from college, it was a big treat to go to Crooks (we couldn’t afford it before) and have the Hoppin John or Shrimp and Grits. One of the commenters suggested adding vinegar. Instead of that, I make a big pot of collards which has vinegar in the water and adds a veggie and some body as a side dish. Happy New Year!

Teresa2 years ago

Delicious! I used dried peas; even after soaking it took close to an hour to cook. Added extra bacon. I’ll definitely make this again!

Amy3 years ago

This was a big hit at my house on New Year's Day. I thought the flavors were perfect.

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