Black-eyed Peas with Wild Rice (Hoppin' John)
Hoppin' John, a classic dish from the American South is served on New Year's Day for good luck and fortune in the New Year. Traditionally served with white rice, this recipe adds a twist with wild rice.
2 thick-cut bacon slices, chopped (for vegetarian option omit & use 2 tbsp olive oil)
1 medium green bell pepper, chopped
1 medium onion, chopped
4 celery stalks, sliced
3 garlic cloves, chopped
1 cup uncooked wild/brown rice
4 cups low-sodium chicken broth
Salt And Pepper, to taste
1/2 cayenne pepper or to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano;
1 bay leaf
4 cups fresh or frozen black-eyed peas
Fresh scallions, sliced to garnish
Cook the wild rice according to package directions.
While rice is cooking, cook the bacon slices in a large pan over medium-high heat for 8-10 minutes until crispy, stirring occasionally. For vegetarian option, omit bacon and heat olive oil instead.
Mix in the celery, green bell pepper, onion, garlic, cayenne, thyme, oregano, bay leaf, salt and black pepper. Cook until onion and celery are tender.
Add the black-eyed peas and chicken broth and bring to a boil. Lower heat and cook on medium-low for 30 minutes or until peas are tender.
Reserve 1 cup of the cooking liquid and 1 cup of cooked peas. Discard the bay leaf, drain the cooking liquid and place the pea mixture in a medium bowl.
Puree the reserved peas and cooking liquid in a food processor until smooth. Place in a bowl for serving
To plate, place cooked rice on each plate, top with the pureed peas and cooked pea mixture. Garnish with scallions and serve.