Hoppin John II
- 1/4 pound slab bacon, cut into 1/4-inch cubes
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1 garlic clove, minced
- 2 pounds black-eyed peas (fresh or frozen)
- Salt and freshly ground black pepper to taste
- Red pepper flakes to taste
- 3 cups water
- Hot cooked rice
- 3 large ripe tomatoes, chopped or stewed
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.
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