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Title: Hoppin' John
Categories: Vegetable Pork
Yield: 1 Servings

1/8lbStreaky bacon or salt pork
1/2cFinely chopped celery
1/3cDiced Carrots
2/3cFinely chopped
  Onion
10ozBlack eyed peas
2 3/4cWater, approx.
1 Garlic clove
6 Sprigs of fresh
  Thyme
1 Bay leaf
1/4tsDried hot red pepper flakes
2tbButter
1/4lbSharp cheddar cheese
  Salt to taste
1cRice
1 Ripe tomato
1cFinely 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.

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