Deep South Hoppin' John
As Southern as it is delicious, this traditional black eyed pea recipe enjoys the rich flavors of bacon, bell peppers, onion, celery, herbs and spices served over rice.
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Servings: 6 people
Ingredients
- 6-8 slices thick cut bacon
- 1 medium sweet onion, diced
- 3 celery sticks, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2-3 teaspoon minced garlic
- 16 oz frozen black eyed peas
- 32 oz chicken broth
- 1-2 bay leaves
- 1 teaspoon dried thymes
- 1 teaspoon salt
- ½ teaspoon coarse ground pepper
- ¼ teaspoon cayenne
- finely chopped green onion tops, topping
- 3 C cooked rice (We use Easy Green Chile Rice.)
Instructions
- Chop bacon into ½ inch pieces. Cook in a dutch oven or large stock pot over medium heat.
- When bacon is almost crisped, add ½ of the diced green bell pepper and ½ of the diced red bell pepper. Add all of the diced celery, onion and minced garlic. Cook together until bacon is crisped.
- Add chicken broth to bacon and vegetables, scraping any bacon drippings from the bottom of the pan. Bring to a simmer and add frozen peas. Return to a simmer. Add bay leaves, thyme, salt, cayenne and black pepper. Cook covered for 15-20 minutes. Add remaining bell pepper. Cook for 10-15 more minutes. Taste. Add salt if needed. Peas should be tender. Extend cooking time if needed.
- Serve over cooked rice or fold rice in to the peas to make a one pot dish.