BILL NEAL’S HOPPIN’ JOHN

Bill Neal's Southern Cooking.

Hoppin' John 

1/8 pound streaky bacon or salt pork, cut into small cubes,

 about 1/2 cup carrots cut into very small cubes 

1/2 cup finely diced celery 

1 cup finely diced onions 

10 ounces fresh or frozen black-eyed peas 

1 whole clove garlic 

2 3/4 cups water, approximately 

6 sprigs fresh thyme 

1 bay leaf 

Salt to taste, if desired 

1/4 teaspoon dried hot red pepper flakes 

1 cup rice 

2 tablespoons butter. 

Garnishes:

1 red ripe tomato, about 1/4 pound, cored 

1/4 pound sharp Cheddar cheese, finely grated 

1 cup finely chopped scallions, including green part

1. Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery and onions and cook, stirring, about 1 minute. 
2. Add peas, garlic, about 1 1/4 cups water or to barely cover, thyme, bay leaf, salt and pepper flakes. Bring to boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Remove from heat. 
3. Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to boil and let simmer 17 minutes. Stir in the butter. 
4. Cut unpeeled tomato into 1/4-inch cubes; there should be about 1 cup. 
5. Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately Yield: 4 to 6 servings.