Hoppin' john

Yield: 1 servings

Measure Ingredient
⅛ pounds Streaky bacon or salt pork
½ cup Finely chopped celery
⅓ cup Diced Carrots
⅔ cup Finely chopped
\N \N Onion
10 ounces Black eyed peas
2¾ cup Water, approx.
1 \N Garlic clove
6 \N Sprigs of fresh
\N \N Thyme
1 \N Bay leaf
¼ teaspoon Dried hot red pepper flakes
2 tablespoons Butter
¼ pounds Sharp cheddar cheese
\N \N Salt to taste
1 cup Rice
1 \N Ripe tomato
1 cup Finely chopped
\N \N 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 1¼ 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 ½ 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 ¼ 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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