Black-eyed peas have long been a staple of Southern cooking, as well as a symbol of good luck. That’s why hoppin’ John, a dish made with black-eyed peas and rice, is standard New Year’s fare. Served with corn muffins, these make-your-own parfaits have all the key ingredients, plus one more — lots of kid appeal.
What you’ll need
- 2 bacon strips, cut into 1-inch pieces
- 2 cups chopped red or green bell pepper
- 1/4 cup diced onion
- 1 tomato, chopped
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 2 cups fresh or frozen black-eyed peas
- 3 cups chicken broth
- 2 cups cooked rice
- 1 cup grated Cheddar cheese
- Sour cream and cherry tomatoes (for garnish)
How to make it
- In a medium saucepan, saute the bacon for 5 minutes. Stir in 1/2 cup of the bell pepper, the onion, the chopped tomato, the chili powder, the salt and pepper, and the black-eyed peas. Pour in the broth and bring the mixture to a low boil, then simmer it uncovered for 1 hour or more, stirring occasionally, until the liquid is absorbed.
- Layer the peas, rice, cheese, and remaining bell pepper in parfait glasses. Top with sour cream and a cherry tomato. Serves 6 to 8.