Hoppin' John with Smoky Bacon and Collard Greens

Ingredients

• 2 cups (400g) black-eyed peas, dried 2 cups (400g) black-eyed peas, dried
• 6 cups (1.4L) water 6 cups (1.4L) water
• 8 slices of bacon, chopped 8 slices of bacon, chopped
• 1 large onion, diced 1 large onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (800g) cooked rice 4 cups (800g) cooked rice
• 4 cups (240g) collard greens, chopped 4 cups (240g) collard greens, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black-eyed peas under cold water and remove any debris. Place them in a large pot with water and bring to a boil. Reduce heat, cover, and simmer for 45-60 minutes or until the peas are tender.
2. 2.
   In a separate large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.
3. 3.
   In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the smoked paprika, cayenne pepper, and dried thyme to the skillet. Stir well to combine the spices with the onions and garlic.
5. 5.
   Drain the cooked black-eyed peas and add them to the skillet. Stir to coat the peas with the onion and spice mixture.
6. 6.
   Add the cooked rice and chopped collard greens to the skillet. Stir well to combine all the ingredients.
7. 7.
   Season with salt and pepper to taste. Cook for an additional 5-10 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Hoppin' John hot, garnished with the crispy bacon.

Treat your ingredients with care...

• Black-eyed peas — Make sure to rinse the dried black-eyed peas thoroughly before cooking to remove any impurities.
• Collard greens — Remove the tough stems from the collard greens before chopping and cooking them. You can also blanch them briefly in boiling water before adding them to the skillet for a softer texture.
• Smoked paprika — Use high-quality smoked paprika to achieve a rich and smoky flavor in the dish.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of water for cooking the black-eyed peas.
• Add a splash of apple cider vinegar or hot sauce to the dish for an extra kick of flavor.
• Serve Hoppin' John with a side of cornbread to complete the Southern experience.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Customize the spice level by adjusting the amount of cayenne pepper to suit your taste.

Serving advice

Serve Hoppin' John as a main dish accompanied by a side of cornbread. Garnish with fresh parsley or green onions for a pop of color.

Presentation advice

Present Hoppin' John in a rustic serving dish, allowing the vibrant colors of the black-eyed peas, rice, and collard greens to shine through. Sprinkle some crispy bacon on top for an enticing visual appeal.