Black Eyed Peas With Red Rice (Not Authentic Hoppin John)

  1. Shell the peas if necessary, or thaw frozen peas.
  2. Place them in a plastic container and cover them with 8-16 oz.
  3. chicken stock.
  4. Set aside until you need them.
  5. In another container, combine 1 1/2C water with 1C red rice.
  6. Set this aside also.
  7. Dice the onion and the bacon.
  8. I like to use frozen bacon since it is easier to chop up quickly.
  9. Over level 7 heat (on a 1-10 scale with 10 as hottest) cook the bacon, onion, and (optional) butter in a medium-large pot.
  10. Cook the bacon down with the onion to the point where the mixture is sticking to the side of the pot (and looks like a mess.)
  11. The onions should be translucent and the bacon near-crispy.
  12. Stir.
  13. Add the apple cider vinegar to deglaze your pot.
  14. Stir.
  15. Cook the mixture down again, for another 5 minutes.
  16. Add all of the spices.
  17. Don't overdo it with the thyme.
  18. Cook another 5-10 minutes.
  19. Turn the heat to the max, 10, and stir.
  20. Add the peas and the stock.
  21. Bring to a boil.
  22. Add the rice and water mixture, bring to a boil again.
  23. I sometimes add the peas and the rice at the same time, because soggy beans aren't good.
  24. Mix well and COVER and do not remove the lid until the rice is finished, according to the instructions on the package, maybe 40 minutes.
  25. Salt to taste and serve hot.
  26. It's very good reheated also.

white onion, butter, apple cider vinegar, salt, red pepper, cayenne, thyme, extra pepper, blackeyed peas, chicken, bhutan red rice, water

Taken from www.food.com/recipe/black-eyed-peas-with-red-rice-not-authentic-hoppin-john-506006 (may not work)

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