Prep 15 mins
Cook 2 hrs
A creole version of this Southern favorite. A must for New Year's Day, but we love it year round.
- 1 cup uncooked rice
- 1⁄2 cup water
- 1 1⁄2 cups tomato juice
- 1 package grated pimento cheese
- 1 medium sweet onion, chopped
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce
- 1⁄4 cup butter, cut in pieces (or use 1/4 cup bacon drippings)
- 3 -4 slices of cooked crumbled bacon
- 1 (15 ounce) can black-eyed peas, undrained
- Mix all ingredients before the bacon.
- Pour into a 2 qrt buttered casserole with cover.
- Bake at 350, tightly covered, for 1 1/2 hours.
- Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
- Garnish with bacon, parsley and pimento.
The only substitution I made was a can of Rotel tomatoes instead of the tomato juice. This is my new black eyed pea recipe for New Year's Day.
Very good rice dish, made it as instructed. I don't know, how much is a package of pimento cheese, but I used 5oz of processed pimento cheese and that seemed to be fine. I also added little more salt and tabasco. Yum!
This was quite an excellent and tasty rice and bean dish. I omitted the butter and had to use black beans instead of the black-eyed peas because my store didn't have any canned. I don't think this affected the taste much (although I've never tried this dish before). Also, I used V-8 juice instead of tomato because that's what I had on hand and imitation bacon strips (Morningstar Farms) to reduce fat further and make it vegetarian-friendly. (Excellent one-dish meal, by the way.) I noticed that what distinguishes this hoppin' john dish from others was the cheese. However, I am not familiar with pimento cheese so I used monterey jack and jarred pimentos. Next time I might try this with pepper jack as I really like the heat. This time I sprinkled liberally with hot sauce (and, believe it or not even more salt) when serving. Taste was very complex even without extra heat and salt - I really loved it! Thanks much for this great recipe!