I love making up a batch of Hoppin’ John at least once a year! May you all have a happy and safe New Years!
2 pieces bacon
2 small onions, chopped
2 large celery stalks, chopped
2 small or 1 very large green bell peppers, seeded and chopped
2 Tbsp fresh Thyme, leaves off of stems
6 cups lower sodium chicken broth
1 16-ounce package frozen black eyed peas or 2 15-ounce cans drained and rinsed
In a large deep saucepan over medium heat cook the bacon till crisp. Take out the bacon and add in the vegetables and thyme. Crumble the bacon and add back in. Cook until the onion is turning golden, about 5 minutes.
Add in the broth and black eyed peas. Bring to a boil, then lower heat. Simmer until thickened, about 40 minutes. I leave a lid on the pot partially on to retain some steam.
Season to taste with pepper and salt, if you desire.
For the rice – this is my take on Alton Brown’s Baked Rice:
Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups water
Drizzle of extra virgin olive oil
Preheat the oven to 375*
Place the rice into an 8-inch square glass or 2 quart baking dish.
Bring the water and oil just to a boil in the microwave in a microwave safe glass bowl. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil or lid. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Serve the sauce on top of the rice.
Serves 4 to 6, depending on appetite.