Each poor, be rich in the New Year with this classic Southern Lowcountry rice and beans dish: Hoppin John.
Author: Basil and Bubbly
1cupRed Peassoaked overnight or quick soaked
1small yellow oniondiced ( about 3/4 cup diced onion )
4strips thick cut baconsliced into 1/4" pieces
In a large stockpot set over medium heat, cook the bacon pieces for 5 minutes.
Add the diced onion and cook for about 8 minutes, or until the onion softens.
Stir in the carrot, celery, and garlic and cook for 2 minutes.
Add the red peas, broth, and bay leaf to the pot and bring to a boil. Reduce to a simmer, and let simmer uncovered for one hour, stirring occasionally.
Now, mash up about 1/3rd of the beans in the pot. You can remove 1/3rd of the beans with about 1/3rd of the liquid with a ladle and blend them in the blender, or you can put your stick blender directly into the pot and blend until about 1/3rd of the beans are blended into the pot. The latter is my preference.
Serve over rice, with a side of corn bread and collards