Hoppin John

Submitted by: Marcia

Attributed to: Charleston Cooks

Category: Vegetables

Description: A must to go with your Collards for New Year's Day. I was introduced to this recipe in a cooking class with Hannah, Richard and Rick at Charleston Cooks. Eat lots for good luck!

Prep time: 15 minutes

Total  time: 1 hour

Servings: 6

Difficulty rating: 1

Ingredients:

 4 Cups water

1 Cup dried cowpeas (cowpeas preferred but could use black eyed peas)

1 Bay leaf

2 - 3 Slices thick cut bacon diced (lordons)

1/2 Onion, peeled and diced

1 Cup Carolina Aromatic rice (preferred)

2 Cups pork or chicken stock

Hot sauce, salt and pepper to taste

Special tools/utensils needed:

 Small saucepan. Saute pan

Directions: 

1. Place water, cowpeas and bay leaf in a small saucepan. Bring water to simmer and cook cowpeas until they are tender but not mushy, about 30 minutes. Black eyed peas may take longer.

2. Strain cowpeas and set aside.

3. Place bacon in a cold saute pan. Place over medium heat and cook until golden brown and crispy.

4. Add onion to the pan and cook until translucent. 

5. Add rice to the pan and stir well to coat the rice with bacon.

6. Add the stock to the pan and bring to a boil. Reduce heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 10 minutes. Remove from the heat and let steam for about 5 more minutes.

7. Fold cowpeas into the rice.

8. Season to taste with hot sauce, salt and pepper.