Hoppin’ John gets a mouthwatering twist with the addition of a warm bacon vinaigrette.
1 medium red bell pepper, chopped
3 celery ribs, chopped
1 cup cooked long-grain rice
2 (15-ounce) cans black-eyed peas, drained and rinsed
5 slices bacon
½ cup chopped red onion
1 tablespoon brown sugar
¼ cup cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
In a large serving bowl stir together the red peppers, celery, rice, and peas. Cook the bacon in a skillet until it is crisp. Drain on paper towels. Reserve 3 tablespoons of the bacon drippings in the skillet. Crumble the bacon when it is cool enough to handle.
Add the onions and brown sugar to the drippings, and cook over medium heat until the onions have slightly softened, for 2 to 3 minutes. Add the vinegar to the skillet. Pour the bacon drippings and onion mixture over the peas and rice. Add the crumbled bacon, salt, and pepper, and stir everything together until all of the ingredients are well coated. Serve the dish at room temperature, or refrigerate and serve chilled.
MAKES 6 TO 8 SERVINGS.