====== Hoppin' John ======
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===== 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
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 8-10
  * [[https://www.saveur.com/article/Recipes/Hoppin-John-Black-Eyed-Peas-and-Rice|Source]]


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===== Directions =====
  - Heat oven to 350°. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 4 minutes. 
  - Add garlic, celery, onion, and pepper, salt, and pepper, and cook, stirring, until soft, about 4 minutes. 
  - 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. 
  - Cover pan with lid and place in oven; bake until liquid is absorbed and rice is cooked through, about 20 minutes. 
  - Stir in black-eyed peas and nutmeg and let sit, covered, for 10 minutes.

{{tag>bacon celery bell_pepper rice cinnamon stock black_eyed_peas, southern}}
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