Hoppin' John
serves 6
NOTE: Frozen black-eyed peas are used were because canned peas
do not maintain their texture or shape in the
oven.
Butter for greasing baking dish
1 tablespoon vegetable oil
6 ounces cooked ham, cut into 1/2-inch dice (about 1 1/4 cups)
3-4 slices bacon, diced
1 medium onion, chopped fine
3 medium garlic cloves, minced very fine
11/2 cups long-grain white rice
1/2 teaspoon dried thyme
1/2 teaspoon hot red pepper flakes
2 bay leaves
2 cups chicken stock or low-sodium canned broth
1 teaspoon salt
Ground black pepper
1 package (10 ounces) frozen black-eyed peas, thawed and rinsed
2 tablespoons minced fresh parsley leaves
INSTRUCTIONS:
1. Preheat oven to 375 degrees. Butter 13 x 9-inch baking dish and set it aside. Heat oil until shimmering in heavy 12-inch skillet over medium-high heat. Add ham and cook until crisp and fat has rendered, about 6 minutes. Add bacon and cook until slightly crisp, about 3 minutes. Use slotted spoon to remove ham and bacon from pan and set aside on paper towel-lined plate.
2. Spoon out all but 2 tablespoons fat from pan; return to burner. Reduce heat to medium; add onion and sauté, stirring frequently until softened, 3 to 4 minutes. Add garlic and sauté until fragrant, approximately 1 minute longer. Stir in rice, thyme, and red pepper flakes, and cook, stirring frequently until coated and glistening, about 1 minute longer. Transfer rice mixture to baking dish; add bay leaves.
3. Return skillet to heat; add chicken stock, 1 1/2 cups water, salt, and pepper to taste. Increase heat to medium-high, scraping browned bits of bottom of pan with wooden spoon. Add black-eyed peas, ham, and bacon, bring to a boil, and pour over rice mixture, stirring to combine.
4. Cover tightly with foil and bake for 20 minutes. Remove from oven, stir the rice (if rice appears too dry add 1/4 cup more water), re-cover with foil, and cook until the rice is fully tender, about 20 to 25 minutes more. Remove dish from oven. Stir in parsley, re-cover dish, and allow to rest for 5 to 10 minutes; serve immediately.