A traditional Southern dish made with black-eyed peas, rice, and bacon, perfect for New Year's Day or any comforting meal.
Preparation time
15min
Cooking time
1h
Ingredients
6 Servings
- 225 grams bacon
- 1 bay leaf
- 0.5 teaspoon black pepper
- 450 grams black-eyed peas
- 2 stalks celery
- 720 ml chicken broth
- 400 grams diced tomatoes
- 3 cloves garlic
- 1 green bell pepper
- 1 onion
- 180 grams rice
- 1 teaspoon salt
- 1 teaspoon thyme
Directions
Step 1
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Step 2
Add the chopped onion, celery, and green bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
Step 3
Stir in the minced garlic and cook for another 1-2 minutes.
Step 4
Add the soaked and drained black-eyed peas, chicken broth, diced tomatoes, bay leaf, thyme, salt, and black pepper to the pot. Bring to a boil.
Step 5
Reduce the heat to low and simmer for 45-60 minutes, or until the peas are tender.
Step 6
While the peas are cooking, prepare the rice according to the package instructions.
Step 7
Once the peas are tender, remove the bay leaf and stir in the cooked bacon.
Step 8
Serve the Hoppin' John over the cooked rice.