Wednesday, June 22, 2011

Hoppin' John


Hoppin' John || Martha Stewart Food

1 strip bacon, cut crosswise into 1/4" pieces (NOTE: I used 2)
1 small onion, diced
1 large celery stalk, diced
1/2 green bell pepper, ribs and seeds removed, diced
1/2 t. dried thyme
1 can (14.5 oz) chicken broth
2 cans (15 oz each) black-eyed peas, drained and rinsed
3 T. chopped fresh parsley
coarse salt
ground pepper
4 cups cooked white rice (NOTE: I used brown)

1. In a large saucepan over medium heat, cook bacon until crisp, 3-5 minutes. Add onion, celery, bell pepper, and thyme, cook until onion is translucent, 3-5 minutes.

2. Add broth, peas and 1 cup water. Bring to boil, reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley, season with salt and pepper. Serve over rice.

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