The City Magazine Since 1975

Salthouse Hoppin’ John

December 2020
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6 slices thick-cut bacon (Nueske’s brand recommended)
1 yellow onion, chopped into small dice
1 Tbs. minced garlic 
2 cups water
1 Tbs. table salt, plus more for seasoning
1 tsp. freshly cracked black pepper
1 cup Carolina Gold Rice (or long grain rice)
4 cups frozen black-eyed peas (or cooked from dry beans)
2 Tbs. butter
1⁄2 cup Frank’s Red Hot Sauce
6 scallions, chopped


In a large pan over medium heat, cook bacon until crispy. Remove to paper towels and reserve the fat to sauté the onion and garlic. Chop the bacon into a small dice.

Over medium-high heat, sauté the onion in bacon fat until soft and translucent. Stir in  the garlic and cook for two minutes. Remove from heat and set aside.

In a medium saucepan, add the water, salt, and pepper and bring to a boil. Stir in the rice, reduce heat to simmer, cover, and cook for 20 minutes. Remove from heat and fluff with a fork.

Place the frozen peas in a medium pot, cover with water, and cook on medium-high heat for 20 minutes, or until tender. Strain.

Place the warm rice, black-eyed peas, bacon, onion and garlic mix, hot sauce, and scallions in a large bowl and mix well.

Serve immediately.