Hoppin John with Bacon and Rice | Supa

Shared from Supa

🍱Lunch🟢Easy⏱150 minRice Bowl

Hoppin John with Bacon and Rice

Name: Hoppin John with Bacon and Rice
Total time: 150 min
Yield: 1 portions
Cuisine: American
Ingredients: 2 slices Bacon Already pan-fried, finely diced; cooked weight; 40 g Black-eyed peas Dry, sorted and rinsed; not canned or already cooked; 30 g Onion Finely diced; 30 g Bell Pepper Green, finely diced; 20 g Celery Finely diced; 2 g Garlic Minced; 0.3 g Thyme Fresh leaves; 3 g Green onion Thinly sliced; 45 g Rice Dry long-grain white; 2.5 cups Water 300 ml for peas, 90 ml for rice, 200 ml reserved for the peas if needed; 0.2 g Bay Leaves One small leaf, removed; 0.3 g Paprika; 0.05 g Cayenne pepper; 0.5 tsp Cooking oil; To taste Salt; To taste Black Pepper

One Southern bowl of tender black-eyed peas, bacon and aromatic vegetables served over white rice.

Ingredients

2 slices

Bacon

Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.

40 g

Black-eyed peas

30 g

Onion

30 g

Bell Pepper

20 g

Celery

2 g

Garlic

0.3 g

Thyme

3 g

Green onion

45 g

Rice

2.5 cups

Water

0.2 g

Bay Leaves

0.3 g

Paprika

0.05 g

Cayenne pepper

0.5 tsp

Cooking oil

To taste

Salt

To taste

Black Pepper

Steps

7 min1

Fry

Heat all the cooking oil in a small saucepan over medium-low heat. Add all the already pan-fried bacon and stir for 1 minute. Add onion, pepper and celery and cook for 5 minutes, then stir in garlic for 1 minute. Keep all the bacon, oil and vegetables in the pan.

120 min2

Simmer

Add the dry black-eyed peas, thyme, bay leaf, paprika, cayenne and 300 ml of water. Cover loosely and simmer gently for 60-120 minutes, until the peas are completely tender but hold their shape. Check occasionally and add the reserved 200 ml water little by little if needed to keep the peas covered.

20 min3

Simmer

When the peas are nearly tender, rinse the rice and put it in a separate small pan with 90 ml of water and a little salt. Bring to a simmer, cover and cook on low heat for 15 minutes, then rest off the heat covered for 5 minutes.

Discard the bay leaf. Drain any excess pea cooking liquid, keeping a spoonful to moisten the peas and vegetables. Season with salt and black pepper. Fluff the rice, top with all the peas, bacon and vegetables, and sprinkle with green onion. Serve the entire bowl as one portion.