Hoppin' John

Hoppin' John, also known as Carolina peas and rice, is a rice and beans dish of legendary origins associated with the cuisine of the Southern United States. Similar dishes are found in regions with a significant African-origin demographic like Louisiana red beans and rice. The Carolina version is known for the addition of bacon and other kinds of pork. The starchy long-grain Carolina rice that is used in this meal must be washed well and cooked in bacon fat with onions until the grains are translucent before it is simmered with the parboiled black-eyed peas or Sea Island red peas and some chopped ham, ham hock or pork sausage. To finish the one-pot meal, the rice, having absorbed all the cooking liquid, is left to steam using the paper towel method for around 10 minutes and it is fluffed before serving. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere.

Source: Wikipedia