Hoppin' John

Ingredients

• 6 oz bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) black-eyed peas, canned and drained
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 tbsp hot sauce (Louisiana-style)
• 1 whole bay leaf
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cook bacon in a heavy pot over medium heat until crispy, ~7 minutes. Transfer to a plate.

2. 2

   Add diced onion to the bacon fat and sauté until softened, ~4 minutes. Stir occasionally.

3. 3

   Add minced garlic and cook until fragrant, ~30 seconds. Do not let it brown.

4. 4

   Pour in chicken broth and scrape up any browned bits from the pot bottom.

5. 5

   Stir in rice, black-eyed peas, hot sauce, bay leaf, salt, and pepper.

6. 6

   Bring to a boil, then reduce heat to low. Cover tightly and simmer 18-20 minutes.

7. 7

   Remove from heat and let sit covered for 3 minutes. Fluff with a fork.

8. 8

   Fold in reserved bacon. Discard bay leaf. Serve hot.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven (at least 4 quarts)
• wooden spoon
• fork
• measuring cups and spoons

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