Tasty Tuesday – Hoppin’ John Weight Watcher’s StylePosted: January 3, 2012
I know you are supposed to eat this New Years Day so this post is not exactly timely but I wanted to post it because it was so good, I may cook it again, even when I don’t need to be bringing us fortune in the New Year. I cooked this recipe on New Years Day and fed it to my herd with a spiral ham (4 pts for 3 ounces), white rice (which I didn’t eat) and a delicious greens recipe, Quick and Crunchy Collard Greens (1 pt,) that I also found on the Weight Watchers website. We did have corn bread too (can’t skip the gold) but I only had a taste.
I had to tweek the recipe a bit because I didn’t go shopping for the ingredients until New Years Day. I live in GA and it is just about impossible to get your hands on blackeyed peas in the South on New Years Day. So, I was only able to find canned low sodium black eyed peas. I rinsed the beans and added them to the onions and bacon. Instead of the water I used some white wine and added the remaining ingredients (Except the rice and salt which I cooked and served separately. ) I let it all simmer for about 25 minutes and I have to say it was delicious! The Bull loved it and the calves ignored it, which is their annual response to Hoppin’ John so it was not much of a surprise.
I give this recipe a hooves up and will make it again next year…..possibly even next week, if the shelves are restocked with black eyed peas by then.
My Inner Bovine
|4 slice(s) uncooked Canadian-style bacon, cut into bite-sized pieces|
|1 small uncooked red onion(s), finely chopped (about 1 cup)|
|6 oz dry black-eyed peas, about 1 cup|
|1/4 tsp crushed red pepper flakes, or more to taste|
|1/8 tsp black pepper|
|3/4 cup(s) uncooked white rice, long grain-variety|
|1/2 tsp table salt|
- Place a Dutch oven (a large, covered pot) over medium-high heat; add bacon and cook, stirring occasionally, until crisp, about 3 minutes. Remove bacon; set aside. Add onion to bacon drippings and cook, stirring frequently, until onion is translucent, about 5 minutes.
- Sort through peas; discard any debris. Place peas in a colander in sink and rinse under cold water; add peas to Dutch oven. Add reserved bacon, red pepper, black pepper and 4 cups of water; bring to a boil over high heat. Reduce heat to low and partially cover Dutch oven; simmer until peas are almost tender, about 2 hours. Stir in rice and salt. Cover completely and cook until rice and peas are tender, about 20 minutes. Yields about 3/4 cup per serving.