Page 13 - January 2022 Newsletter

R E C I P E O F

T H E M O N T H

F R O M C H E F

J O H N W O O T E R S

Chef John's Hoppin' John

A southern tradition in my home growing up was to always have black eyed peas on
New Year’s Day! My mother is from Savannah, so a classic Hoppin’ John was always
enjoyed while we watched a college bowl game.
With that in mind, my Recipe of the Month for you all is a classic Hoppin’ John.

Ingredients:
1/2 pound smoked bacon, cut into 1-inch pieces
1 small green or sweet red pepper, diced
2 celery ribs, diced
6 green onions, sliced
1 cup uncooked long-grain white rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne 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, rinsed and drained

Directions:
In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels;
discard all but 2 tablespoons drippings.
Sauté pepper, celery and onions in drippings until almost tender. Add rice, water and
seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes
longer. Discard bay leaf.

Enjoy and have a happy New Year!
Click here for printable recipe