Hoppin’ John
Ingredients:
1 cup dried black-eyed peas, rinsed and picked over
4 cups water or chicken broth
4 slices thick-cut bacon, diced
1 small onion, finely chopped
1 small green bell pepper, diced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika
1 bay leaf
1 tablespoon olive oil or bacon drippings
2 green onions, chopped (for garnish)
Instructions:
In a large pot, cook the diced bacon over medium heat until crisp. Remove and set aside, leaving about a tablespoon of drippings in the pot. Add onion, bell pepper, and garlic, sautéing until softened and fragrant. Stir in the black-eyed peas, broth, salt, pepper, smoked paprika, and bay leaf. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until peas are tender but not mushy.
In a separate pot, cook the rice according to package directions. Once both the peas and rice are done, remove the bay leaf and combine the rice with the peas mixture. Stir gently and drizzle with olive oil or a little bacon fat for flavor.
Serve hot, topped with crispy bacon and green onions. Traditionally, Hoppin’ John is enjoyed on New Year’s Day in the South, bringing good luck and prosperity for the year ahead.