Hoppin' John

Certain to bring you Excellent Luck this year!

INGREDIENTS

5 slices Petit Jean Thick-Sliced Bacon

1 small ham hock

2 cups dried black-eyed peas

1 1/2 cups long-grain white rice, raw

8 cups water, divided

3 teaspoons salt

1 small onion, chopped

1 small red pepper, diced

1 tomato (peeled, seeded and diced)

1 teaspoon cayenne pepper

1/2 cup chopped scallions

• Over medium heat, cook dried black eyed peas, salt and ham hock in 6 cups of water. Cook until tender.

• Fry bacon until crisp. Remove, crumble and set aside, reserving the bacon grease.

• Cut onions and red peppers and saute in the bacon grease until translucent/softened.

• Add cayenne pepper and tomato and cook until soft (about 5 minutes).

• In a large sauce pan, add rice, crumbled bacon, 2 cups pea liquid, 2 cups of water, 2 cups of the cooked black-eyed peas and sauteed onion/pepper/tomato/bacon grease mixture.

• Cook covered over medium-low heat until rice is done (about 15 minutes). Add additional pea liquid whether needed.

• Top with scallions and serve.

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