Hopping Johns
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| 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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