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“I really call this dish Hoppin' Dominic because he was my recipe source.”
1hr 40mins

Ingredients Nutrition


  1. Place black-eyed peas with 8 cups of water in a saucepan over high heat.
  2. Bring to a boil, then lower heat and simmer, covered for 45 minutes or until peas are tender but not mushy.
  3. Cut the salt pork into 1/2 inch cubes.
  4. Place in a skillet over medium high heat and fry until crisp.
  5. Remove to a paper towel and drain.
  6. Set aside.
  7. Pour off all but 1 teaspoon of pork fat from skillet.
  8. Add onions and saute over medium heat, stirring frequently, until just soft.
  9. Set aside.
  10. When beans are done, ladle out all but 2 1/2 cups cooking water.
  11. Add rice, bacon, onions, thyme, red pepper flakes and salt& pepper to beans.
  12. Stir to combine.
  13. Return to high heat and bring to a boil.
  14. Immediately lower heat and cover.
  15. Cook for 20 minutes or until rice is done and liquid is absorbed.
  16. Turn off heat and let sit, covered, for 15 minutes.
  17. Serve hot.

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