Hoppin’ John Recipe Date Added: 11 Aug 2015

Ingredients

<ul><li>1/3 pound bacon </li>
<li>1 celery stalk, diced </li>
<li>1 small yellow onion, diced </li>
<li>1 small green pepper, diced </li>
<li>2 garlic cloves, minced </li>
<li>1/2 pound dried black-eyed peas, about 2 cups </li>
<li>1 bay leaf </li>
<li>2 teaspoons dried thyme </li>
<li>1 heaping teaspoon Cajun seasoning </li>
<li>Salt </li>
<li>2 cups long-grain rice </li>
<li> </li>
<li>Optional: diced ham.</li></ul>

Cooking Instructions

If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. Once the bacon is crispy, increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes. 
 
Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy). 
 
When the peas are tender, strain out the remaining cooking water and save. Remove and discard the bay leaf. Taste the peas for salt and add more if needed.  
 
Add water to the water removed until you have 2 cups of water.  
 
Rinse the rice until all of the starch is gone. Usually until the water runs clear over the rice.  
 
Stir rinsed rice and water back into the peas.  
 
Bring to a boil. 
 
Stir then reduce heat and cook for 10 minutes or until the rice is done.  
 
Remove from heat and let stand for 5 minutes before serving.