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HOPPIN'JOHN 10-12 servings 1/2 pound bacon 1 large onion, chopped 1 large bell pepper, chopped 1 stalk celery, chopped 2 tablespoons fresh garlic, chopped 2 cans chicken stock(water will do, about 4 cups) 1 pound smoked sausage, chopped in 1 inch chunks 1 pound dry black-eyed peas (soaked) Bay leaves Red Pepper 1/2 teaspoon dried thyme 1 14oz can tomatoes, undrained Rice, cooked (about 3 cups, give or take, depending on how thick you like it) Green onion, for garnish Brown the bacon in a Dutch oven, remove the bacon and eat it.(I crumble it up and add to the peas) Saute the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so,being careful not to burn the garlic. Add stock,sausage,peas and seasonings.Cover and let simmer for about two hours. Check for doneness of peas before proceeding. Add tomatoes and cooked rice and cook, uncovered on low heat stirring often to prevent sticking. Sprinkle chopped green onions on top prior to serving. NOTE: Ham can be substituted for sausage. You can also use half ham and half sausage for a new twist on an old recipe. Can substitute brown rice for white rice. The brown rice makes for a deeper denser mixture and is better for you, too. Also good for hang-overs, so it says. Thank you Hilda for another wonderful dish for a southern New Year’s celebration. |