| Servings | Prep Time | Cook Time |
| 4-6servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 4-6servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1/2 lb. peppered turkey bacon, cut in 1-in pieces
- 1/2 C red pepper, chopped
- 2 stalks celery, chopped
- 6 green onions, chopped
- 1 C cooked brown rice
- 2 C fresh black-eyed peas, rinsed
- 2 C chicken broth
- water as needed
- salt & pepper to taste
- 1 tsp ground red pepper
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 bay leaf
Servings: servings
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Ingredients
Servings: servings
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Instructions
- In a skillet, cook bacon until browned. Remove bacon. Set aside.
- In same skillet, saute pepper, celery, and onions until almost tender. Add fresh black-eyed peas, broth, water as needed, and seasonings. Cook for 20 minutes or until peas are soft.
- Use prepared package of pre-cooked rice. Alternatively, cook rice separately per package directions or use 1 C leftover rice. Stir in rice once peas are cooked. Heat until rice is warmed through.
- Serve hot.
Recipe Notes
I served this as a side for our Southern Christmas Dinner. Tasty. Reheats well.
Source: Southern Hoppin' John Recipe
Originally published as Hopping John in Country Woman January/February 1992, p.35
Serve with Suggestions: