Hoppin John

🧂 Ingredients

• 1 cup dried black-eyed peas
• 4 cups water

  for cooking peas
• 1 cup long-grain rice
• 200 grams bacon

  chopped
• 1 large onion

  diced
• 1 green bell pepper

  diced
• 2 cloves garlic

  minced
• 2 cups chicken broth
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions

• 1 Rinse the black-eyed peas and soak them overnight in cold water. Drain.
• 2 In a large pot, cook the bacon over medium heat until crisp. Remove bacon and
  set aside, leaving the fat in the pot.
• 3 Add the diced onion, bell pepper, and garlic to the pot. Saute until the
  vegetables are soft.
• 4 Add the drained black-eyed peas, rice, and chicken broth. Stir to combine.
• 5 Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for
  about 45 minutes, or until the peas and rice are tender.
• 6 Return the bacon to the pot, season with salt and pepper, and mix well. Cook for
  an additional 5 minutes.
• 7 Serve hot, garnished with chopped parsley if desired.

Nutrition Info