Hopped-Up Hoppin' John
Hoppin' John is a Southern dish traditionally eaten on New Year's Day. This version is hopped up by adding carrots to make it a one-dish meal.
INGREDIENTS | SERVES 6–8
- ½ pound thick-cut bacon, diced
- 1 stalk celery, minced
- 1 1-pound bag baby carrots
- 1 large yellow onion, diced
- 2 15-ounce cans black-eyed peas, rinsed and drained
- 3 cups cooked long-grain rice
- 4 cups chicken broth
- Salt and freshly ground black pepper to taste
Add the bacon to a Dutch oven or stockpot; cook over medium heat until the fat begins to render out of the bacon. Add the celery; sauté for 2 minutes.
Shred 4 of the baby carrots and add them to the pan with the celery; sauté for 1 minute. Add the onion and sauté for 5 minutes, or until transparent.
Dice the remaining baby carrots by slicing them each into 4 or 5 pieces. Stir in the diced carrots, black-eyed peas, rice, and chicken broth. Bring to a simmer; cover, reduce heat, and simmer for 10 minutes or until the carrots are tender and the black-eyed peas are warmed through.
Turn off the heat and let set, covered, for 10 minutes. Taste for seasoning; add salt and pepper if needed.