John has every reason to be hoppin’, since no one who samples this tasty rice treat from the Blue Bayou can keep both feet on the ground. Our Chef advises you to be careful with the “awn-yawn”–choose one that’s too big, and you just might find yourself hoppin’ to the International Space Station.
| Ingredients |
| 1 c dried black-eyed peas (2 c cooked) |
| 4 slices bacon |
| 1 c onion, finely chopped |
| 1/8 tsp garlic powder (1 medium garlic clove, minced) |
| 1 bay leaf |
| Pinch red pepper |
| Pinch cloves |
| 1/2 c uncooked white rice |
| 1 1/2 c water |
| 2 Tbsp cider vinegar |
3/4 tsp D.D. Williamson
Caramel Color Powder |
| Salt and pepper to taste |
Directions:
- Soak black-eyed peas. Drain.
- Cook bacon in a saucepan over low heat. Remove the bacon and place on a couple layers of paper towels. When the bacon cools a little, crumble it and set aside.
- Add the onion and sauté them until they are colorless.
- Add the bacon bits, garlic powder, bay leaf, red pepper, cloves, and rice. Stir to combine.
- Add the water, cider vinegar, and black-eyed peas and bring to a boil.
- Lower the heat and simmer for 30 minutes until the rice and peas are tender. Check occasionally to see if additional water is needed.
- Stir in the D.D. Williamson Caramel Color Powder.
- Adjust the seasonings (salt and pepper) to taste.
- Serve hot and enjoy!
Tips:
To give this dish an extra hop, add some cayenne pepper. The black-eyed peas will need some time to soak; follow the directions on the bag when preparing them. Remember to allot time for the soaking of the peas (may be overnight of just a couple of hours).