Ingredients: |
Ingredients: 4 to 6 slices thick-cut bacon, chopped roughly
1 cup chopped celery
1 cup chopped onions
1 cup chopped green pepper
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 cups chicken broth
4 cups fresh, frozen, or soaked dried blackeyed peas
1½ cups basmati or long-grain rice
Chopped scallions for garnish
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Directions: |
Directions:1. In a Dutch oven or large saucepot, cook the bacon over medium heat, stirring occasionally, until it has rendered some of its fat and is just beginning to get crispy. Add the celery, onions, and green pepper and cook until the vegetables begin to get soft. Add the garlic and cook for 1 minute more. Sprinkle with salt and pepper and add the chicken broth and peas. Increase the heat to medium- high and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, or until the peas are tender but not falling apart.
2. Strain the pea mixture, reserving the cooking liquid; return the pea mixture to the pot along with about 1 cup
of the cooking liquid, and keep warm over very low heat. In a medium saucepan, combine the rice and 2 cups of the reserved cooking liquid (add water if there is not enough to make 2 cups) and bring to a boil. Reduce the heat to low and cover with a tight-fitting lid. Cook for about 15 minutes without lifting the lid. Check the rice to see if all of the liquid has been absorbed. If not, keep it on the heat for a few minutes more, and when done, fluff it with a fork. Serve the peas and rice together on a plate with collard greens (Braised Collard Greens in Smoky Ham Hock Broth) and sprinkle with fresh scallions. |
This recipe for Black eyed peas Hoppin’ John (Reese Witherspoon) is from