Title: Hoppin' John
Categories: Vegetable Pork
Yield: 1 Servings
| 1/8 | lb | Streaky bacon or salt pork |
| 1/2 | c | Finely chopped celery |
| 1/3 | c | Diced Carrots |
| 2/3 | c | Finely chopped |
| | | Onion |
| 10 | oz | Black eyed peas |
| 2 3/4 | c | Water, approx. |
| 1 | | Garlic clove |
| 6 | | Sprigs of fresh |
| | | Thyme |
| 1 | | Bay leaf |
| 1/4 | ts | Dried hot red pepper flakes |
| 2 | tb | Butter |
| 1/4 | lb | Sharp cheddar cheese |
| | | Salt to taste |
| 1 | c | Rice |
| 1 | | Ripe tomato |
| 1 | c | Finely chopped |
| | | Scallions |
1. Put the bacon in a saucepan and cook, stirring often, until crisp. Add
the carrots, celery, and cook, stirring, about one minute. 2. Add the peas,
garlic, about 1 1/4 quarts of water, or to barely cover, thyme, bay leaf,
salt, and red pepper flakes. Bring to the boil and let simmer, uncovered,
30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the
rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to the
boil and let set 17 minutes. Stir in the butter. 4. Cut the unpeeled
tomato into 1/4 inch cubes; there should be about one cup. 5. Arrange the
hot rice in the center of a platter. Spoon the hot pea mixture, including
liquid, over the rice. Scatter the cheese over the peas. Place tomato
cubes around the rice. Scatter the scallions over the tomatoes. Serve
immediately.