Hoppin' John

Categories: vegetable

Servings: 1

    1/8 lb Streaky bacon or salt pork          1    Bay leaf
    1/2 c  Finely chopped celery             1/4 ts Dried hot red pepper flakes
    1/3 c  Diced Carrots                       2 tb Butter
    2/3 c  Finely chopped                    1/4 lb Sharp cheddar cheese
           Onion                                    Salt to taste
     10 oz Black eyed peas                     1 c  Rice
  2 3/4 c  Water, approx.                      1    Ripe tomato
      1    Garlic clove                        1 c  Finely chopped
      6    Sprigs of fresh                          Scallions
           Thyme                          

1. Put the bacon in a saucepan and cook, stirring often, until crisp. Add the carrots, celery, and cook, stirring, about one minute. 2. Add the peas, garlic, about 1 1/4 quarts of water, or to barely cover, thyme, bay leaf, salt, and red pepper flakes. Bring to the boil and let simmer, uncovered, 30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to the boil and let set 17 minutes. Stir in the butter. 4. Cut the unpeeled tomato into 1/4 inch cubes; there should be about one cup. 5. Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.

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