Hoppin’ John
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | Sides |
Description
It’s considered de rigeur to eat this for good luck in the South on New Year’s Day, with cornbread and winter greens as accompaniment, but it’s just as good any day of the winter when you want something to warm you up.
Ingredients
| 1 | Tablespoon | olive oil |
| 5 | Cup | water |
| 1 | bay leaf | |
| 1⁄2 | Pound | bacon (try Vermont Smoke & Cure) |
| 1 | onion (medium-sized) | |
| salt and pepper (to taste) | ||
| 1 | Cup | peas, black-eyed |
| 1⁄2 | Cup | bell pepper, red (chopped) |
| 1 | Cup | rice, white (long-grain) |
Instructions
Cube the bacon. Heat olive oil in a large, heavy-bottomed pot and lightly brown bacon, about 5 minutes. Dice onion and cook another 5 minutes. Rinse black-eyed peas and add to pot along with water and bay leaf. Bring water to a boil and cook, covered, at a simmer until black-eyed peas are tender but not mushy (about 1 hour) and about 2 cups of liquid remain. Add chopped bell pepper, long-grain white rice, and salt and pepper to taste. Cook, covered, for 20 minutes, at lowest temperature. Remove lid and check for seasonings. Serve warm with skillet cornbread and braised greens.
Export to:- Printer-friendly version
- Plain Text
