Hoppin' John 3
3 bacon slices, diced
1 sm. onion, chopped
1 stalk celery, chopped
1 (15 oz.) can blackeye peas
1 c. water
1 c. original Minute rice
Cook bacon in medium saucepan, until crisp. Add onion, celery; cook and stir until lightly browned. Add peas with liquid. Reduce heat; cover and simmer 5 minutes. Add water; bring to boil. Stir in rice. Reduce heat; cover and let stand 5 minutes. Fluff with fork.
I've been making this for years. Hoppin' John is a tradition in the South but I never heard of it until my sister came home from spending the night at my aunt's house in Florida. They ate New Year's dinner next door at my aunt's neighbors'. My sister said she had hog jowls and black-eyed peas. I've never used hog jowls. My recipe came from a little Minute Rice recipe book.
My mother never cooked black-eyed peas to my knowledge. She was from up north.
