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Suggest a better description1. Cook bacon in dutch oven over medium-high , stirring occasionally, until starting to crisp, about 10 lutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and q1 teaspoon salt. Cook stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquind. Return pea mixture and 1 cup of the liquid to Dutch oven. Cover to keep warm; set aside.
2. Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 tsp salt. Bring to a boil, and reduce heat to med-low; cover and cook until rice is tender, 15-18 min. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
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Serving Size: 1 Serving (1778g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 3844 | ||
Calories from Fat: 2344 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 260.5g | 347 % | |
Saturated Fat 75g | 375 % | |
Monounsaturated Fat 108.6g | ||
Polyunsanturated Fat 54.5g | ||
Cholesterol 1245.7mg | 383 % | |
Sodium 1706mg | 59 % | |
Potassium 3343.1mg | 88 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 40g | ||
Protein 311.5g | 445 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3844
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