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