The Jewish Texan'S Hoppin' John

• 1 1/2 cups dried black eyed peas
• 6 to 8 slices of beef bacon, diced
• 1 raw beef chorizo sausage (in casing)
• 1 cup yellow onion, diced small
• 3 cloves garlic, minced
• 1/2 serrano pepper, mostly deseeded and minced
• 1 cup bell pepper, diced small (I used a red one)
• 1 cup celery, diced small
• 1 bay leaf
• 2 sprigs of thyme
• 1 teaspoon chili seasoning
• 1/4 teaspoon cayenne pepper
• Salt and pepper (to taste)
• 6 cups beef stock
• 1 cup white rice
• A few pats of butter (optional, for garnish)
• A few green onions (optional, for garnish)

1. Soak the peas in water overnight. In a very large pot, fry the beef bacon until crisp. Once the bacon is cooked, remove from the pot and set aside, leaving the bacon fat in the pot.
2. Turn the heat down to low and add the beef chorizo sausage by squeezing the meat from the casing. Use a wooden spoon to break into small chunks. Add the onion, garlic, serrano pepper, bell pepper, celery, bay leaf, thyme, chili seasoning, and cayenne pepper. Stir constantly until the onions are almost completely cooked through, about 5 minutes. Season with salt and pepper to taste.
3. Drain the black eyed peas and add them to the pot. Add the beef stock and bacon. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. After twenty minutes, stir in the white rice and cook for 25 more minutes, or until the rice and beans are tender and delicious. Season with salt and pepper to taste. Garnish each serving with a pat of butter and some green onions.

eyed peas, beef bacon, beef chorizo sausage, yellow onion, garlic, serrano pepper, bell pepper, celery, bay leaf, thyme, chili seasoning, cayenne pepper, salt, beef stock, white rice, pats of butter, green onions

Taken from food52.com/recipes/2362-the-jewish-texan-s-hoppin-john (may not work)