Hoppin’ John

Clyde Van Arsdall IV

Clyde’s Hoppin’ John


  • 7 thick-cut bacon slices, chopped (maple or hickory smoked)
  • 4 cups dried Camellia black-eyed peas (may use canned or frozen)
  • 4 celery stalks, chopped (1 ½ cups)
  • 1 medium-size yellow onion, chopped (1 ½ cups)
  • 1 small green bell pepper, finely chopped (1 cup)
  • 4 garlic cloves, chopped (1 tablespoon)
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 8 cups chicken broth (low sodium or homemade)
  • 2 cups Carolina Gold rice
  • 1 bunch sliced scallions
  1. Cook bacon in large heavy pot over medium heat 10 to 12 minutes or until almost crisp. (Reserve bacon fat)
  2. Add broth and dried Camellia black-eyed peas and bring to a boil. Reduce heat to medium-low and simmer one hour. (If using canned or frozen blacked eyes peas skip these first two steps. Sauté all ingredients in steps 3-5 and proceed.)
  3. In separate skillet, heat 4 tablespoons of reserved bacon fat over medium heat.
  4. Add celery, onion, and bell pepper (Cajun mirepoix) and sauté until tender about 8 minutes.
  5. Add garlic, black pepper, cayenne, and 1 teaspoon of the salt, cook for 3 minutes.
  6. Add mixture to broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 30 minutes.
  7. Cover to keep warm; set aside.
  8. Serve with Carolina Gold rice (follow instructions on package) and fresh sliced scallions.

Collard Greens


  • 6 hickory-smoked bacon slices, finely chopped
  • 1 medium-size sweet onions, finely chopped (approx. 3 cups)
  • 1 ham hock (score with knife on all sides)
  • 4 garlic cloves, finely chopped
  • 1 ½ quarts chicken broth (homemade or low sodium)
  • 1 ½ pounds fresh collard greens, stems removed, washed and chopped
  • 6 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoons crushed red pepper
  • ½ teaspoon salt
  1. Cook bacon in a 10-quart stockpot over medium heat 10 to 12 minutes or until almost crisp. (Pour off all but 3 tablespoons bacon fat.)
  2. Add ham hock and brown over medium heat
  3. Add onion and sauté until soft
  4. Add garlic and sauté 1 minute
  5. Add broth, collard greens and remaining ingredients, cook 2 hours or to desired degree of tenderness.
  6. Drain greens and plate, reserve liquid (pot likker) and serve separately in a cup along with meal.
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Clyde Van Arsdall