Hoppin' John
3
Points®
Total time: 2 hr 40 min • Prep: 10 min • Cook: 2 hr 30 min • Serves: 6 • Difficulty: Easy
Said to have originated on plantations in the Southern U.S., this tasty side dish is a combination of bacon-infused black-eyed peas served with rice.
Ingredients
Uncooked Canadian bacon
4 slice(s), cut into bite-sized pieces
Red onion
1 small, finely chopped (about 1 cup)
Uncooked fresh black eyed peapods
6 oz, about 1 cup
Crushed red pepper flakes
¼ tsp(s), or more to taste
Black pepper
⅛ pinch(es)
Uncooked white rice
¾ cup(s), long grain-variety
Table salt
½ tsp(s)
Instructions
1
Place a Dutch oven (a large, covered pot) over medium-high heat; add bacon and cook, stirring occasionally, until crisp, about 3 minutes. Remove bacon; set aside. Add onion to bacon drippings and cook, stirring frequently, until onion is translucent, about 5 minutes.
2
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 almost tender, about 2 hours. Stir in rice and salt. Cover completely and cook until rice and peas are tender, about 20 minutes. Yields about 3/4 cup per serving.
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