Pre-soak black eye peas over night in 6 cups water.
Coarsely slice bacon into 1/4 to 1/2 inch strips. Spray bottom of deep sauce pan with cooking spray. Cook bacon at medium heat, until it begins to brown stirring every couple of minutes.
While bacon cooks peel 1 large and 1 small shallot.
Remove bacon from pan using a slotted spoon or similar put bacon on top of pre-soaked black eye peas. Drain off 1/2 of the bacon fat from pot.
Slice all of the shallots in half (shallots have multiple sections when you peel them so it looks like more that 2.
Coarsely chop the shallots not to fine this is a country dish.
Sauté shallot in remainder of the bacon drippings. When the shallot turns translucent, add pinch of rosemary and bay leaf. Cook about 30 seconds more.
Add black eye peas with bacon stir in beef broth and add 2 cups water liquid should cover all ingredients by about a 1/4 to 1/2 inch, as shown. Cook covered 90 minutes or until peas are just done.
Stir in red rice bring to boil medium heat, allow to cook covered about 5 minutes. Turn heat down to lowest possible setting and let stand covered 20 minutes. Fluff with fork
Hopping John is served traditionally with Collard greens, I offer pickled hot chilies and tabasco as condiments.
- 2.0c black eye peas (dry)
- 2.0c Red Rice
- 6.0oz smoked bacon
- 1.0pch fresh ground rosemary
- 2.0 Shallots (large & small)
- 1.0 Bay leaf (broken)
- 1.0c beef broth
- 3.0c water
- cooking spray
- salt & pepper
Chilling in Minnesota