Prep: 20 minutes plus soaking
Cook: 1 hour 30 minutes • Serves: 6
8 slices smoked bacon, cut crosswise into 1/4-inch pieces
3 garlic cloves, minced
2 medium celery ribs, chopped
1 Full Circle green bell pepper, chopped
1 small Market 32 yellow onion, halved and chopped
1 can (14.5 ounces) PICS diced tomatoes
2 PICS bay leaves
5 cups PICS less-sodium chicken broth
1 teaspoon Cajun seasoning
1/2 teaspoon PICS salt
1 tablespoon PICS apple cider vinegar
1-1/2 cups dry PICS long grain white rice
6 green onions, thinly sliced for garnish (optional)
PICS hot sauce (optional)
1. In large bowl, cover black-eyed peas with 8 cups cold water; let stand at room temperature at least 8 hours or up to overnight. Rinse and drain peas.
2. In large saucepot, cook bacon over medium-high heat 6 minutes or until crisp, stirring occasionally. Add garlic, celery, bell pepper and yellow onion; cook 4 minutes or until vegetables begin to soften, stirring occasionally. Add tomatoes with their juice, bay leaves, broth, seasoning, salt and peas; heat to a boil over high heat. Reduce heat to medium-low, cover and simmer 1 hour 20 minutes or until peas are tender, stirring occasionally. Remove bay leaves; stir in vinegar. Makes about 6 cups.
3. Prepare rice as label directs. Makes about 4-1/2 cups.
4. Serve Hoppin’ John over rice sprinkled with green onions along with hot sauce, if desired.
Approximate nutritional values per serving (3/4 cup rice, 1 cup Hoppin’ John):
441 Calories, 4g Fat (1g Saturated), 7mg Cholesterol, 875mg Sodium,
79g Carbohydrates, 13g Fiber, 8 Sugars, 0 Added Sugars, 21g Protein
Peas can also be “quick soaked”: Place peas in large saucepot and add 8 cups hot water; heat to a rapid boil over high heat and boil 2 minutes. Remove saucepot from heat, cover and let stand 1 hour. Rinse and drain peas, then proceed with step 2.
Serve this dish with your favorite sautéed greens and cornbread.