A bowl of black-eyed peas and rice topped with crispy bacon and green onions

Sides

Hoppin’ John with Bacon

Name: Hoppin’ John with Bacon
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 6 slices Monroe Hickory Smoked Thick-Cut Bacon, chopped; 1 medium onion, diced; 2 ribs celery, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 lb dried black-eyed peas, soaked overnight; 6 cups chicken broth; 1 bay leaf; ½ tsp red pepper flakes; To taste salt and black pepper; 3 cups cooked long-grain white rice; For serving sliced green onions and chopped parsley

Black-eyed peas and smoky bacon over fluffy rice, the Southern good-luck dish that’s too good to save for New Year’s. Serve with a wedge of cornbread.

Prep: 15 min
Cook: 1 hr 15 min
Serves: 6

Shop the Bacon

Instructions

Cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon, leaving the drippings in the pot.
Add the onion, celery and bell pepper and cook for 5 to 6 minutes until soft. Stir in the garlic for 1 minute.
Drain the peas and add them to the pot with the broth, bay leaf and red pepper flakes. Bring to a boil, then cover and simmer for 45 to 60 minutes until the peas are tender.
Season with salt and pepper, remove the bay leaf and stir in half of the bacon.
Spoon over rice and top with the rest of the bacon, green onions and parsley.