Hoppin’ John, also known as Carolina Peas and Rice is a peas and rice dish served in the Southern United States. It is made with black-eyed peas and rice, chopped onion, sliced bacon, and seasoned with salt.
- 4 slices undercooked Canadian-style bacon, cut into bite-sized pieces
- 1 small undercooked red onion, finely chopped, about 1 cup
- 1 cup dry black-eyed peas
- 1/4 teaspoon crushed red pepper flakes, or more to taste
- 1/8 teaspoon black pepper
- 3/4 cup undercooked white rice, long grain-variety
- 1/2 teaspoon table salt
Preparation time 15mins
Cooking time 150mins
Adapted from weightwatchers.com
Place a Dutch oven (a large, covered pot) over medium-high heat; add bacon and cook, stirring from time to time, until crisp, about 3 minutes. Remove bacon; set aside. Add onion to bacon drippings and cook, stirring often, until onion is translucent, about 5 minutes.
Sort through peas; discard any debris. Place peas in a colander in sink and rinse under cold water; add peas to Dutch oven. Add reserved bacon, red pepper, black pepper and 4 cups of water; bring to a boil over high heat. Reduce heat to low and partially cover Dutch oven; simmer until peas are virtually tender, about 2 hours. Stir in rice and salt. Cover utterly and cook until rice and peas are tender, about 20 minutes. Yields about 3/4 cup per serving.
Vary the recipe by adding a small chopped green pepper with the onion.