Hoppin' John
A soul food classic of black-eyed peas and rice, enriched with smoky bacon and aromatic vegetables. Customize the protein, grain, and aromatics to create endless flavor variations.
Ingredients
Method
Chop the bacon into small pieces. Dice the onion and celery. Mince the garlic.
In a large pot or dutch oven over medium heat, cook the bacon until crispy, about 5 minutes. Remove and set aside, leaving about 1 tablespoon of fat in the pot.
Add the diced onion, celery, and garlic to the pot. Sauté until softened and fragrant, about 5 minutes.
Stir in the uncooked rice and cook for 2 minutes, stirring occasionally, to lightly toast the grains.
Pour in the vegetable broth and add the cooked black-eyed peas, bay leaf, thyme, and cooked bacon. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
Remove from heat and let stand covered for 5 minutes. Season with salt and black pepper to taste.
Fluff with a fork and transfer to a serving dish. Garnish with chopped green onion and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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