Hoppin' John

Ingredients

• 1 pound dried black-eyed peas
• 6 ounces bacon, diced
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons butter

Instructions

1. Rinse black-eyed peas and soak overnight in 6 cups water, or quick-soak by boiling for 2 minutes then letting sit 1 hour
2. Drain peas and set aside
3. Cook bacon in a large pot over medium heat until crispy, about 8 minutes, then remove and crumble
4. In the same pot, sauté onion, bell pepper, and celery in bacon fat for 5 minutes until softened
5. Add garlic and cook for 1 minute until fragrant
6. Add drained black-eyed peas, broth, salt, pepper, cayenne, bay leaves, and thyme
7. Bring to a boil, then reduce heat and simmer for 45 minutes until peas are tender
8. Stir in rice and butter, and return to a boil
9. Reduce heat to low, cover, and simmer for 20 minutes until rice is cooked and liquid is absorbed
10. Remove bay leaves, fluff with a fork, and stir in crumbled bacon
11. Let rest for 5 minutes before serving

Notes

• If you forget to soak peas, use canned black-eyed peas and reduce cooking time by 30 minutes
• The holy trinity of onion, bell pepper, and celery is traditional in Southern cooking
• For extra flavor, use chicken broth instead of vegetable broth
• Leftovers keep well in the refrigerator for up to 4 days and can be reheated on the stovetop
• Traditionally served on New Year's Day for good luck in the new year