Hoppin' JohnTraditionally in the South (since the 1800s), we begin each New Year with a delicious "Hoppin' John" black-eyed pea dish for good luck and peace throughout the year. This is our version of the classic, made a bit easier by using canned peas, rehydrated bell peppers and locally smoked applewood bacon ends.
INGREDIENTS: 4oz. applewood smoked bacon ends, chopped (or 4 thick slices of bacon, chopped) 2 stalks celery w/o leaves, thinly sliced 1/2 large vidalia onion, finely chopped 1/2 cup rehydrated green and red bell peppers (or a finely diced 1/2 cup mix of fresh red & green peppers) 2 garlic cloves, minced 1-2 twigs fresh thyme, stripped (about 1 tsp.) 1 tsp. kosher salt 1 tsp. freshly ground black pepper 4-6 "shakes" of quality cayenne pepper sauce or 1/2 tsp. dried cayenne pepper 4 cups chicken broth 1 can black-eyed peas (drained & rinsed) ---------------------- 1 TBSP. olive oil 1 cup long-grained white rice, rinsed |
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DIRECTIONS:
1. Reconstitute the bell peppers, if using, in boiling water for 3-5 minutes; drain and set aside.
2. In a stock pot, cook bacon on medium heat until almost crispy (about 5 minutes). Add onion, bell peppers, garlic, thyme, salt, pepper and cayenne sauce; cook another 3-4 minutes.
3. Slow simmer mixture for 20 minutes. (Canned beans are slow to absorb flavor)
4. Drain the mixture, reserving the liquid. Pour 2 cups of the liquid back into the pepper mixture and keep warmed. (You'll use the remainder of the liquid in a just a minute!)
5. Heat oil in a small pot over medium heat, add rice and cook for about 3 minutes, stirring constantly. (You want to get the rice a little "toasted.")
6. Pour in the remaining 2 cups of liquid from the mixture into the rice and bring to a boil. Cover the pot and cook to rice package's directions (about 20 minutes). Don't peek! The key to great rice is not disturbing the rice during cooking!
7. Once the rice is cooked, fluff lightly with a fork and add to the warming bell pepper mixture.
*** Toast your first forkfuls of Hoppin' John with your loved ones and hopefully look forward to a peaceful new year full of love and luck! ***
1. Reconstitute the bell peppers, if using, in boiling water for 3-5 minutes; drain and set aside.
2. In a stock pot, cook bacon on medium heat until almost crispy (about 5 minutes). Add onion, bell peppers, garlic, thyme, salt, pepper and cayenne sauce; cook another 3-4 minutes.
3. Slow simmer mixture for 20 minutes. (Canned beans are slow to absorb flavor)
4. Drain the mixture, reserving the liquid. Pour 2 cups of the liquid back into the pepper mixture and keep warmed. (You'll use the remainder of the liquid in a just a minute!)
5. Heat oil in a small pot over medium heat, add rice and cook for about 3 minutes, stirring constantly. (You want to get the rice a little "toasted.")
6. Pour in the remaining 2 cups of liquid from the mixture into the rice and bring to a boil. Cover the pot and cook to rice package's directions (about 20 minutes). Don't peek! The key to great rice is not disturbing the rice during cooking!
7. Once the rice is cooked, fluff lightly with a fork and add to the warming bell pepper mixture.
*** Toast your first forkfuls of Hoppin' John with your loved ones and hopefully look forward to a peaceful new year full of love and luck! ***
