Hoppin' John
Black-eyed peas accompany rice and vegetables. An excellent combination, sure to please! A Southern New Year's Day tradition!
Ingredients
- 1/8 tsp Camper Seasoning Mix
- 1/2 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour
- 4 slices bacon
- 2 15.5 oz cans black-eye peas — rinsed and drained
- 1 onion — chopped
- 1.5 cups celery — chopped
- 1 red bell pepper — chopped
- 2 cloves garlic — minced
- 1 cup chicken broth
- 1 tsp salt
- 1/4 tsp black pepper
- Serving: 4 cups cooked white long grain rice
- Serving crumbled bacon
- Serving: 1 bunch green onions — chopped
Cooking Steps
In a large pan, cook bacon on low heat until brown.
While bacon is cooking, cook the rice following the directions on the package.
Cool and crumble bacon, leaving the bacon grease in the pan.
To the pan add the garlic, onion, celery and bell pepper and sauté for 5 minutes.
Then add the seasoned flour mixture.
Stir for 2 minutes.
Slowly add the chicken broth and use a whisk to prevent and remove lumps if needed.
Add salt and pepper.
Add the drained and rinsed black-eyed peas.
Gently stir the mixture on low heat for 5 minutes.
Serve over rice with crumbled bacon and chopped green onion.
Kitchen Tips
Serve with collard greens and hot cornbread. Frozen or fresh peas can be used. Just cook them in advance separately.