Cook what you grow
Hoppin' John (Black-Eyed Peas and Rice)
The Lowcountry classic: black-eyed peas simmered with bacon, onion, celery, and green pepper, served over rice with hot sauce and green onions.
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Ingredients
serves 4From the garden
- 1½ cups dried black-eyed peas (southern peas), rinsed and picked over · no soak needed; freshly shelled garden peas cook in about half the time
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 3 green onions, sliced, for serving
From the pantry
- 4 slices thick-cut bacon, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- ¼ tsp red pepper flakes
- 4 cups chicken stock
- 1¼ cups long-grain white rice, rinsed
- hot sauce · for serving
- salt · to taste
- black pepper