Carolina Hoppin' John with Black-Eyed Peas and Rice

What you need

• 250 g (1 1/3 cups) dried black-eyed peas, rinsed and picked over
• 150 g (5 oz) thick-cut bacon, cut into 1 cm (1/2 in) pieces
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1.2 l (5 cups) water
• 200 g (1 cup) long-grain white rice, rinsed
• 1 1/2 tsp salt
• 2 scallions, thinly sliced
• hot sauce, for serving

Method

Restated from the original video

1. 1

   Cook the bacon in a large heavy pot over medium heat until the fat has rendered and the edges are crisp, 6-8 min.

2. 2

   Add the onion and celery. Cook, stirring, until soft, 6-8 min.

3. 3

   Stir in the garlic, thyme and red pepper flakes and cook for 1 min.

4. 4

   Add the black-eyed peas, bay leaf and water. Bring to a boil, then lower the heat to a low simmer.

5. 5

   Cook, partly covered, until the peas are tender but still hold their shape, 45-60 min. Skim off any foam at the start.

6. 6

   Drain the peas over a bowl and keep the liquid. Measure 500 ml (2 cups) of it, topping up with water if needed.

7. 7

   Return the peas to the pot with the measured liquid, the salt and the rice. Stir once and bring to a simmer.

8. 8

   Cover tightly and cook on the lowest heat, without lifting the lid, until the rice is tender, 18 min.

9. 9

   Take the pot off the heat and leave it covered for 10 min.

10. 10

    Remove the bay leaf and fluff with a fork. Taste for salt, top with the scallions and pass the hot sauce at the table.

Imported from southern-bytes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.