By Kendra Nordin, Kitchen Report
Hoppin’ John, quick version
Serves 2
1 15-ounce can black-eyed peas, drained
2-3 slices bacon
1/2 hot red pepper, diced
1/2 medium onion, chopped
1 cup cooked rice
Freshly ground pepper, to taste
Salt, to taste
Optional: 1 tablespoon salt pork, sliced into bite-sized pieces
1. Open can of black-eyed peas, drain, set aside.
2. Over medium high heat, cook bacon 3 minutes per side. Remove from pan. When cool cut into bite-sized pieces.
3. Dice the pepper and and chop the onion. Add the pepper and onion to the bacon drippings in the pan and reduce heat, cook through until onions are translucent. (If you are adding salt pork, add it to the onions and pepper. You won't need to add more salt to this version!)
4. Add the black-eyed peas, cooked rice, and bacon to the pan and combine, stirring until heated through. Salt and pepper to taste. Serve in bowls.
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