Frieda's Hoppin' John
Ingredients
1 1/2 cups uncooked long-grain white rice
6 ounces pkgs. Frieda’s Dried Blackeyed Peas, quick-soaked according to package directions and drained
4 1/2 cups water
1 cup onion, chopped
1 cup red or green bell pepper, chopped
1/2 cup celery, minced
1/4 cup parsley, chopped
1 clove garlic, minced
1 package to 3 Frieda's Fresh Habanero Chiles, seeded and finely minced (or Dried Habaneros, reconstituted accordi
Preparation
1
2
Cups uncooked long-grain white rice
3
Oz pkgs. Frieda’s Dried Blackeyed Peas, cooked according to package directions and drained
4
Cups water
6
Frieda's Bay Leaf
7
Strips bacon
8
Cup onion, chopped
9
Cup red or green bell pepper, chopped
10
Cup celery, minced
11
Cup parsley, chopped
12
Clove garlic, minced
13
To 3 Frieda's Fresh Habanero Chiles, seeded and finely minced (or Dried Habaneros, reconstituted according to package directions)
15
16
Meanwhile, in a medium skillet, cook bacon until crisp. Drain bacon on paper toweling, reserving 2 tablespoons drippings in skillet. Add onion, bell pepper, celery, parsley, garlic, and chile to drippings in pan. Saute about 3 minutes or until vegetables are tender. Crumble bacon; add to skillet. Remove from heat.
Tools
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About
This hoppin' version of a traditional Southern dish is spicy with one Habanero chile, extra-gutsy with two, and fire with three! Use dried habaneros if you like a slightly milder, smokier flavor.
You can also use pre-soaked blackeyed peas in the tub, available in the refrigerated section of the produce department.
Dried Blackeyed Peas don't need to be soaked overnight like other beans. Use a quick-soak method: Bring to a boil and then turn off heat. Let sit in pot, covered, for 45 minutes, then drain and cook as recipe directs.
Yield:
5.0
Added:
Thursday, December 10, 2009 - 5:25pm
