Hoppin’ John

2. Step-by-Step Instructions

1. Fry the Pork In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Use a slotted spoon to take the bacon out and set it aside, but keep the fat in the pot.

2. Sauté the Trinity Add the onion, bell pepper, and celery to the bacon fat. Sauté for about 5 to 7 minutes until they are soft. Add the garlic and cook for 1 minute more.

3. Simmer the Peas Stir in the soaked peas, chicken broth, thyme, red pepper flakes, and bay leaves. (If you used a ham hock instead of bacon, put it in now). Bring to a boil, then turn the heat to low. Cover and simmer for about 45 to 60 minutes until the peas are tender but not mushy.

4. Add the Rice Stir in the 1 cup of uncooked rice. Cover the pot again and simmer for another 15 to 20 minutes.

   • Note: Don’t keep lifting the lid! The steam is what cooks the rice.

5. The Finish Once the rice is tender and the liquid is absorbed, turn off the heat. Take out the bay leaves (and the ham hock bone if you used one).

6. Fluff and Serve Stir the crispy bacon back in. Use a fork to fluff the rice and peas together. Top with the green onions.