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    Hoppin' John

    Ingredients

    • 2 strips thick-cut bacon, cut into 1⁄2″ pieces
    • 2 cloves garlic, finely chopped
    • 1 rib celery, finely chopped
    • 1⁄2 large yellow onion, finely chopped
    • 1⁄2 large green bell pepper, stemmed, seeded, and finely chopped
    • Kosher salt and freshly ground black pepper, to taste
    • 1 cup long-grain white rice, rinsed
    • 1 tsp. dried thyme
    • 1 tsp. ground cumin
    • 1 tsp. ground coriander
    • 2 whole cloves
    • 1 stick cinnamon
    • 1 bay leaf
    • 2 1⁄2 cups chicken stock
    • 1 (15-oz.) can black-eyed peas, rinsed
    • Freshly grated nutmeg, to taste

    Info

    • Prep: -
    • Cook: -
    • Serves: 8-10
    • Source
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    Directions

    1. Heat oven to 350°. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes.
    2. Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
    3. Add rice, thyme, cumin, coriander, cloves, cinnamon, and bay leaf, and cook until rice is lightly toasted, about 3 minutes. Add stock and bring to a boil.
    4. Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes.
    5. Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.
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    recipes/sides/hoppin_john.txt · Last modified: 2024/01/07 13:33 (external edit)