Hoppin’ John

Adapted from Southern Living

Active time 25 minutes

Total time: 1 hr 30 minutes plus soaking time for peas/beans

Servings: 6 very generous – makes 3+ quarts

 

Ingredients:

6 slices thick-cut bacon, chopped

2-4 celery sticks, chopped (about 1-1/2 cups)

1 medium yellow nion chopped (about 1-1/2 cups)

1 red bell pepper, chopped (about 1 cup)

3-4 garlic cloves, chopped

1 tsp fresh thyme, chopped, or ½ tsp dried thyme

½ tsp black pepper or to taste

¼ tsp each of smoked paprika, ancho chili powder, chipotle chili powder and cayenne (adjust to preferences, taste)

1-1/2 tsp kosher salt

8 cups ham stock (use chicken stock if ham stock not available)

1 lb. dried black-eyed peas or cow peas (if available), soaked/prepared as directed; or use fresh or canned, 4 cups

1-1/2 cups long-grain white rice, preferably Carolina Gold

1-2 T additional bacon grease or vegetable oil if needed

 

Directions:

If using dried peas or beans, soak as directed on package; generally that’s using a big pot of boiling water, boiling for 3 to 5 minutes, then cover and let sit for an hour.  This gives you time to chop the vegetables. Be sure to drain and rinse the peas.

 

In a big Dutch oven, cook the bacon and as it releases fat, “sweat’ the celery, onions and pepper in the bacon grease. Add the salt and spices.

Add the rice and “toast” it just until edges start to turn translucent, 3 to 4 minutes.

 

Add the broth and peas and bring to a boil, stirring a bit to make sure rice doesn’t stick to the bottom of the pot. Reduce heat to simmer and simmer until peas are tender, about 40 minutes.

 

Keep an eye on the liquid and add more if mixture is getting too dry as the rice absorbs liquid – but it doesn’t need to be soupy!

 

Serve with cornbread and cooked collard (or other) greens.