Hoppin' John

By carvalhohm2

Ingredients

• 4 slice(s) uncooked Canadian-style bacon, cut into bite-sized pieces
• 1 small uncooked red onion(s), finely chopped (about 1 cup)
• 1 cup(s) dry black-eyed peas
• 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

Details

Servings 6
Adapted from weightwatchers.com

Preparation

Step 1

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.

WW Points Plus: 5

Notes:
Vary the recipe by adding a small chopped green pepper with the onion.