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pan of hoppin john in front of a package of Tidewater Grain Compnay Carolina Gold Rice

Andres Prussing's Hoppin John Peas and Rice with Homemade Garlic Vinaigrette

Ingredients

For the Peas

  • 1 1/2 qts your favorite dried peas
  • 3 qts Vegetable Stock (add dried or fresh wild mushrooms to the broth for a deeper umami flavor)
  • 2 red bell peppers, diced
  • 2 poblano chilies, seeded and diced
  • 1/4 cup chopped garlic more or less to taste, or you can omit entirely
  • 1 green bell pepper, diced
  • 2 white onions, diced
  • 1 cup diced celery
  • 2 fresh or dried bay leaves
  • 3/4 cup Olive Crate Kores Estate Extra Virgin Olive Oil order online at OliveCrate.com or buy at the Charlotte Regional Farmers Market on Saturdays in Bldg B
  • salt and pepper to taste

For the Garlic Vinaigrette

  • 1/4 cup ¼ cup chopped garlic
  • 1 cup Olive Crate Kores Estate Extra Virgin Olive Oil
  • 3/4 cup apple cider vinegar
  • 1 tsp Lusty Monk Original Sin Mustard
  • 3 Tbsp. salt

To Assemble the Dish

  • 3 cups cooked peas cooked as suggested in the recipe
  • Garlic Vinaigrette as needed - add to your tastes
  • 3 cups Tidewater Grain Company Carolina Gold Rice par boiled, as directed in the instruction section of this recipe
  • 3 Tbsp. Butter

Instructions

To Parboil the Tidewater Grain Company Carolina Gold Rice

  1. Take 3 cups of Tidewater Grain Company Carolina Gold Rice and add to 3 qts of salted water.

  2. Boil rice for 8-10 minutes.

  3. Drain the rice; then spread it out onto a baking sheet to cool and dry

  4. Store the parboiled rice in a container in the refrigerator until you need it in this recipe; or freeze in zipper style plastic bags for future use in another recipe.

To Cook the Peas

  1. Soak the dried peas in 3 qt water over night.

  2. The next day, drain the peas and discard the soaking water.

  3. Put the presoaked peas in a pot with 4 qt water and the bay leaves and bring to a boil for 5 minutes.

  4. Remove from heat and let soak 30 minutes more.

  5. Meantime, in a larger pot sautéed the remaining veggies in olive oil over medium heat until all of the veggies are soft but not too browned.

  6. Drain the peas and add them to the sautéed veggies and cover with 3 qt veg stock.

  7. Bring the beans to a boil and turn the temperature down to a simmer.

  8. Simmer for at least 45 minutes to an hour until peas are tender and creamy.

  9. Make the garlic vinaigrette while the peas are cooking.

  10. When peas are tender add vinaigrette and adjust seasonings to suit your tastes.

To Make the Garlic Vinaigrette

  1. Warm the olive oil and chopped garlic together in a saute pan over medium high heat. Stir and keep and eye on the mix, cooking just until the garlic starts to brown.

  2. BE CAREFUL! If you don't keep an eye on this mix, it can burn in just a blink

  3. Once browned, immediately, pour the garlic and olive oil mix out of the pan and into a bowl

  4. Then, add all the remaining vinagrette ingredients together and mix well.

To Finish the Hoppin' John Peas and Rice

  1. Heat 3-4 cups of the cokking peans in large sauce pan.

  2. Add an equal amount ( cup for cup) of the parboiled Tidewater Grain Company Carolina Gold Rice.

  3. Add twice as much water as rice to the pan and bring to a boil. reduce heat to medium heat; cover and cook the rice and peans for 8-10 minutes or until the rice is tender.

  4. Drain any un absorbed water from the pot. Add butter to the mix as you fluff up the rice.

  5. Dress with the Garlic Vinaigrette to taste.

  6. Serve hot or cold and enjoy with a traditional side of cooked collard greens