Hoppin John(South Carolina)

• 4 slices bacon
• 3/4 c. chopped onion
• 1/2 c. finely chopped green pepper
• 1/3 c. chopped celery
• 2 cloves garlic, minced
• 1 (15 oz.) can black-eyed peas, drained
• 1/2 c. beef broth
• 1/2 tsp. dried marjoram, crushed
• 1/2 tsp. dried thyme, crushed
• 1/8 tsp. ground red pepper
• 2 c. cooked rice
• 1 medium tomato, cut in wedges or 6 cherry tomatoes, halved
• 2 Tbsp. thinly sliced green onion

1. In large skillet, cook bacon slices until crisp.
2. Drain bacon on paper towels, reserving 2 tablespoons dripping in skillet. Crumble bacon and set aside.
3. Add onion, green pepper, celery and garlic to reserved drippings.
4. Cook until nearly tender.
5. Stir in black-eyed peas, beef broth, thyme, marjoram and red pepper.
6. Stir in cooked rice; heat through.
7. Garnish with bacon, tomato and green onion.

bacon, onion, green pepper, celery, garlic, blackeyed peas, beef broth, dried marjoram, thyme, ground red pepper, rice, tomato, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788931 (may not work)