Hoppin’ John

Ingredients

• 1 whole medium yellow onion, small diced
• 2 green bell peppers, small diced
• 4 stalks celery, peeled and small diced
• 1 carton mushrooms, diced
• 2 cloves garlic, minced
• 2 cans black-eyed peas, lightly rinsed (leave some of the bean juice)
• 1 package thick-cut bacon, cut into bits OR a bunch of leftover Honey Baked Ham, diced
• 2 - 3 cups low-sodium (or No-sodium) chicken broth
• salt and pepper, to taste
• 1 cup white or brown rice, for serving
• 1/4 cup freshly grated smoked Gouda for garnish (not just garnish, this is essential)

Directions

1. In pot over medium heat add bacon and cook it slowly, stirring the bacon without browning. 
2. Increase the heat to medium-high and add the celery, onion, and bell pepper.
3. Sauté until they begin to soften, about 4-5 minutes. 
4. Add garlic, stir well, and cook for another 1-2 minutes.
5. Add the black-eyed peas.
6. Cover with chicken stock.
7. Bring the mixture to a boil and reduce to a simmer. Cook for approximately 30 minutes until the beans are three quarters tender; and not mushy.
8. While the black-eyed peas are cooking, cook the rice separately according to package instructions.
9. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
10. Serve over rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.

Recipe Sources
http://thepioneerwoman.com/cooking/2011/12/hoppin-john
http://www.simplyrecipes.com/recipes/hoppin_john
http://seattletimes.com/html/foodwine/2008575199_zfoo31prosperousfoods.html?cmpid=2628