Hopping Johns

2-1/2 cups water
1 tsp salt
8 oz frozen black-eyed peas
1/4 cup bacon, diced
1 small onion, finely diced
1 clove garlic, minced
1 red bell pepper, finely diced
1/4 tsp finely diced Jalapeño pepper
1 stalk celery, finely diced
1 sprig thyme, stalk removed and leaves finely diced (about 2 tsp)
1 sprig parsley, stalk removed and leaves finely diced (about 1 TBS)
4 TBS tomato paste
1/2 tsp salt
1/4 tsp black pepper
1 cup uncooked rice
2 cups water
Diced cooked chicken or ham (optional)

Bring 21/2-cups of water and 1 tsp of salt to boil. Add black-eyed peas and bring to second boil. Cover and reduce temperature. Simmer at a low boil for 35 minutes occasionally stirring. Drain and reserve peas. Fry the bacon in large skillet until it is crisp. Add onion, garlic, bell pepper, Jalapeño pepper, celery, thyme, and parsley. Cook until the mixture is well done. Add the tomato paste and cook until nearly all the liquid has evaporated. Add the drained black-eyed peas, 1/2 tsp salt, and pepper and cook for about 2 more minutes. Pour in the rice and add 2 cups water to cover the whole mixture. Optionally, diced pieces of cooked chicken or ham can be added with the rice before serving. Cover the pot tightly and simmer until all the water has evaporated. Serves 4.


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