Quick Hoppin' John
serves 2-4
Here's a quick version of the classic hoppin' john that uses canned beans instead of dried. The bacon compensates for the smoky flavor that you'd get by cooking dried peas for a long time with a ham hock. For a heartier dish, cook the rice with a tablespoon of butter.
1 cup long-grain white rice
1 1/2 cups low-sodium chicken broth
2 teaspoons olive oil
1/4 pound thick cut bacon, thinly sliced
1 medium onion, diced
1 teaspoon chopped fresh thyme
1 15-ounce can black-eyed peas, rinsed and drained
prep: 10 minutes
total: 40 minutes
large saucepan
medium sauté pan
colander
can opener
1. Combine the rice and broth in a medium saucepan. Bring to a boil over medium-high heat and then reduce to medium-low, cover and simmer until the rice has absorbed the liquid, 10-15 minutes.
2. Meanwhile, prep the remaining ingredients. Heat the oil in a medium sauté pan over medium heat. Stir in the bacon and cook until it's crispy, 5-7 minutes. Stir in the onion and cook until it's soft, 3-5 minutes.
3. Add the thyme and 1/2 cup water and bring to a simmer. Add the peas and simmer until the peas are very tender and the water is almost gone.
4. When both the rice and peas are done, pour the peas into the saucepan with the rice and stir to combine.
2. Meanwhile, prep the remaining ingredients. Heat the oil in a medium sauté pan over medium heat. Stir in the bacon and cook until it's crispy, 5-7 minutes. Stir in the onion and cook until it's soft, 3-5 minutes.
3. Add the thyme and 1/2 cup water and bring to a simmer. Add the peas and simmer until the peas are very tender and the water is almost gone.
4. When both the rice and peas are done, pour the peas into the saucepan with the rice and stir to combine.
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