I was searching for a bean and rice recipe for work lunches, and we tried this recipe: https://cooking.nytimes.com/recipes/1022837-hoppin-john?smid=ck-recipe-iOS-share Per the instructions, we soaked 1 lb dried black-eyed peas overnight, then rinsed and drained.
Our modifications: first, we added 2 large stalks celery (diced) along with the diced onion. And then we added the minced garlic a few minutes later. Second, in addition to the seasonings in the recipe, we added 1/2 tsp each smoked paprika and thyme. Third, we used 6 cups unsalted chicken broth.
Fourth and most significantly, we followed the tip in the Notes of this recipe to cook the rice separately. They were absolutely right. After scooping out the cooked beans and aromatics, we had 3 cups cooking liquid leftover. We set aside 1 cup (most of which we ultimately discarded), and then we used the remaining 2 cups liquid to cook the 1 cup extra-long white rice after sauteeing the grains lightly in 1 Tbsp canola oil in a medium stainless steel pot.
Fourth, we drastically reduced the amount of bacon (to 1/4 lb from 3/4 lb in the recipe). We also omitted the ham, replacing it with 8 oz cremini mushrooms (cleaned, trimmed, and diced). We heated 1 Tbsp butter in a small nonstick pan and sauteed the diced mushrooms until they were dry and slightly browned. We added them to the cooked beans before folding in the cooked rice.
Finally, we seasoned the finished dish with salt to taste (probably 2 tsp) and a dash of sugar for balance. We loved it the bean-heavy ratio of this dish (1 lb bean to 1 cup dry rice). This was delicious and satisfying, and we’ll likely make it again, although we may try to omit bacon next time. (Mar. 2025)
Cooking Adventures 