Black Eyed Peas With Red Rice (Not Authentic Hoppin John)

Submitted by Honeyspidey

"I came up with this recipe after purchasing some black-eyed peas at the farmer's market and not knowing what to do with them. The Bhutan red rice is mandatory for this recipe to turn out the way it is supposed to, it is NOT good with brown rice, trust me, I have tried, and people are starving so just avoid it. Also, this recipe is GREAT with FRESH black-eyed peas. I have used frozen but I would not recommend it if you have access to fresh ones. You deserve fresh ones! The recipe is highly inspired by the responses from a CHOW discussion of what to do with black-eyed peas. This is something I like to make if I have work to do in the kitchen, so I can tend to it while I work. Good luck. It isn't the easiest recipe, but it is great if you can take the time."

 

• Ready In: 1hr 45mins
• Ingredients: 13
• Yields: 12 C
• Serves: 12

ingredients

• 1 white onion
• 3 -4 slices uncooked bacon
• 2 -3 tablespoons butter, if desired
• 1⁄4 cup apple cider vinegar
• 1⁄2 teaspoon salt and pepper or 1/2 teaspoon house spices
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon cayenne
• 1⁄8 teaspoon thyme
• extra pepper
• 8 ounces fresh black-eyed peas
• chicken stock (to cover the peas) or water
• 1 cup bhutan red rice
• 1 1⁄2 cups water

directions

1. Shell the peas if necessary, or thaw frozen peas. Place them in a plastic container and cover them with 8-16 oz. chicken stock. Set aside until you need them.
2. In another container, combine 1 1/2°C water with 1°C red rice. Set this aside also.
3. Dice the onion and the bacon. I like to use frozen bacon since it is easier to chop up quickly.
4. Over level 7 heat (on a 1-10 scale with 10 as hottest) cook the bacon, onion, and (optional) butter in a medium-large pot. Cook the bacon down with the onion to the point where the mixture is sticking to the side of the pot (and looks like a mess.) The onions should be translucent and the bacon near-crispy. Stir.
5. Add the apple cider vinegar to deglaze your pot. Stir.
6. Cook the mixture down again, for another 5 minutes. Add all of the spices. Don't overdo it with the thyme.
7. Cook another 5-10 minutes.
8. Turn the heat to the max, 10, and stir. Add the peas and the stock. Bring to a boil.
9. Add the rice and water mixture, bring to a boil again. I sometimes add the peas and the rice at the same time, because soggy beans aren't good. Mix well and COVER and do not remove the lid until the rice is finished, according to the instructions on the package, maybe 40 minutes.
10. Salt to taste and serve hot. It's very good reheated also.