Easy Hoppin’ John
Bacon (or smoked sausage) is cooked until crispy, then onion, celery, green bell pepper, and the white part of the green onions are softened in the drippings. Garlic, black-eyed peas, cooked rice, the bacon, and a blend of salt, pepper, thyme, oregano, and cayenne are stirred in and warmed through. Garnished with the green onion tops, it’s a hearty, one-skillet Southern classic.
Equipment
- 1 Large skillet
- 1 Slotted Spoon
- Paper towels
- Knife and cutting board
Ingredients
- ½ pound thick-cut bacon diced (or cooked smoked sausage)
- 1 small sweet yellow onion diced (about 1 cup)
- 2 ribs celery diced (about 1 cup)
- 1 small green bell pepper diced (about 1 cup)
- 2 green onions sliced (white and green parts divided)
- 2 cloves garlic minced
- 1 can 15 ounces black-eyed peas, rinsed and drained well
- 2 cups cooked long-grain white rice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
Instructions
- Cook the bacon: In a large skillet over medium heat, cook the bacon (or smoked sausage) until crispy and brown. Remove with a slotted spoon, leaving the grease in the skillet, and set aside on paper towels.
- Soften the vegetables: To the same skillet, add the onion, celery, green pepper, and the white part of the green onions. Cook in the bacon grease until softened, about 3 minutes.
- Add the garlic: Add the garlic and cook for 1 more minute, stirring often.
- Combine: Add the drained black-eyed peas, cooked rice, cooked bacon, salt, black pepper, thyme, oregano, and cayenne to the skillet.
- Warm through: Stir well and reduce the heat to medium-low. Continue cooking and stirring until everything is well combined and warmed through.
- Serve: Garnish with the green parts of the green onion and serve hot.