Hoppin’ John

 

Ingredients

· 6 slices bacon

· 4 stalks celery, chopped

· 1 large onion, chopped

· 1/2 pound fresh okra, sliced (or frozen)

· 1 14-ounce can diced tomatoes

· 2 cups cooked white rice

· 1 10-ounce package frozen black-eyed peas, defrosted

· Tabasco sauce, for serving

· Worcestershire sauce, for serving

 

Steps

1) In a skillet, cook bacon over medium heat until crisp. Drain on paper towels.

2) Reserve 2 tablespoons bacon drippings. Crumble bacon and set aside. In skillet, heat bacon drippings, and sauté celery and onion until softened, 2 to 3 minutes. Add okra, and continue cooking over medium heat another 10 minutes.

3) Stir in tomatoes and their juice, along with rice and black-eyed peas. Simmer until liquid is absorbed, about 3 minutes. Sprinkle top with crumbled bacon and serve with Tabasco and Worcestershire sauces. 

 

 

Makes: 6 to 8 servings

 

From: Just Like Grandma Used to Make: More Than 170 Heirloom Recipes for Remembered Tastes and Cherished Traditions

By: Lois Wyse with Liza Antelo and Sherri Pincus