• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Hoppin' John (Craig Claiborne)

  • Recipe Submitted by on

Category: Holiday

 Ingredients List

  • 1/8 lb Streaky bacon or salt pork*;
  • -cut into small cubes
  • 1/3 c Diced carrot
  • 1/2 c Celery; finely chopped
  • 2/3 c Onion; finely chopped
  • 10 oz Fresh or frozen black-eyed
  • -peas
  • 1 Clove garlic; whole
  • 2 3/4 c Water; (approximately)
  • 6 Sprigs fresh thyme
  • 1 Bay leaf
  • Salt to taste; optional
  • 1/4 ts Dried hot red pepper flakes
  • 1 c Rice
  • 2 tb Butter


1 Ripe tomato; cored
1/4 lb Sharp cheddar cheese; finely
c Scallion (including green
-part); finely chopped

* (about 1/2 cup)

Put the bacon or salt pork in a saucepan and cook, stirring often, until
all the cubes are crisp. Add the carrots, celery, and onion and cook,
stirring, about 1 minute. Add the peas, garlic, about 1-1/4 cup water, or
to barely cover, thyme, bay leaf, salt and red pepper flakes. Bring to the
boil and let simmer, uncovered, 30 to 40 minutes, until tender but not
mushy. Remove from heat. Put the rice in a saucepan and add 1-1/2 cups
water and salt to taste. Bring to the boil and let simmer, covered 17
minutes. Stir in the butter. (Or, cook the rice as you normally would). Cut
the unpeeled tomato into 1/4-inch cubes; there should be about 1 cup.

Arrange the hot rice in the center of a platter. Spoon the hot pea mixture,
including liquid over the rice. Scatter the cheese over the peas. Place
tomato cubes around the rice. Scatter the scallions over the tomatoes.
Serve immediately.

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