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Hopping John Recipe

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This is a quick and easy side dish that will become a favorite of your family.—Anne Creech, Kinston, North Carolina

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Hopping John Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4-6 Servings

10 30 40

Ingredients

1/2 pound sliced bacon, cut into 1-inch pieces
1/2 cup chopped green or sweet red pepper
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
Salt and pepper to taste
1 teaspoon ground red pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, drained

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute the pepper, celery and onions in drippings until almost tender. Add the rice, water and seasonings. Cover and simmer for 10 minutes. Add peas and bacon; cook for 10 minutes. Discard bay leaf. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 385 calories, 22 g fat (8 g saturated fat), 25 mg cholesterol, 433 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Hopping John in Country Woman January/February 1992, p35

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