- butter (for greasing baking dish)
- 2 t oil
- 3 oz diced ham (or gammon, 1/2" dice, about 3/4 cup)
- 2 oz diced bacon (about 2 slices, 1/2" dice)
- freshly ground black pepper (to taste, as desired)
- 1 c diced onion
- 1/2 c diced shallot (80g; or another scant 1/2 cup diced onion + 2 tsp minced garlic [80g onion + 5g garlic])
- 1 T minced garlic
- 1 c long grain rice (white, uncooked)
- 3/4 t Salt (Sea)
- 3/4 t freshly ground black pepper
- 1/4 t crushed red pepper flakes
- 1/2 t ancho chile powder
- 1/2 t paprika
- 1/2 t chili powder
- 1/8 t cayenne pepper
- 1/4 t dried thyme
- 1/4 t dried oregano
- 1/2 t dried sage
- 1/8 t ground rosemary
- 1/4 t garlic powder
- 1/8 t onion powder
- The Rest:
- 1 bay leaf
- 1.5 c chicken stock (low-sodium)
- 200 g canned chopped tomatoes (7oz; drained; one-half can, so approximately this much)
- 5 oz cooked black-eyed peas (also called black-eyed beans; either buy frozen, then thaw and rinse them, or cook them from dried; canned ones are too mushy for this recipe)
- 1 T minced parsley (fresh)
1. Preheat the oven to 375F.
2. Heat the oil until shimmering in an ovensafe medium pot (3qt/3L) over medium-high heat. Toss the ham with the pepper. Add the ham to the pan and cook until fat has rendered, about 6 minutes. Add the bacon and cook until slightly crisp, about 3 minutes. Use a slotted spoon to remove the ham and bacon from the pan and set aside in a bowl.
3. Spoon off and discard all but 1 tablespoon of the fat from the pot and return to heat. Reduce the heat to medium; add the onion and shallot; saute, stirring frequently, until softened, 3-4 minutes. Add the garlic and saute until fragrant, about 30 seconds longer. Stir in the rice and seasonings and cook, stirring frequently, until the rice is coated and glistening, about 1 minute longer. Set rice mixture aside in a bowl.
4. Return the pot to the heat; add the chicken stock and bay leaf. Increase the heat to medium-high, scraping the browned bits off the bottom of the pan with a wooden spoon. Add the black-eyed peas, ham, and bacon; bring to a boil, and add the rice mixture, stirring to combine.
5. Cover and bake for 20 minutes. Remove from the oven, stir the rice (if the rice appears too dry, add 1/4 cup water), re-cover, and cook until the rice is fully tender, 20-25 minutes more. Remove the dish from the oven. Stir in the parsley, re-cover the dish, and allow it to rest for 5-10 minutes. Serve immediately.
SJ Note 15 Apr 2012: This was a good start. We had it as a one-dish meal, and it was just enough for two (quite hungry) people; to stretch it to three, you'd need side dishes, or less hungry people. It needs more seasoning, so I've added that into the recipe, and upped the salt a bit - be careful with the salt, based on how salty your broth, ham, and bacon are; you probably want to start with less and add more if needed in future makings of this dish. We'll have it again in the future - it wasn't difficult, and made quite a good dinner, once we added more seasoning.
SJ Note 31 Dec 2012: Added a whole bunch of seasonings this time. Came out just a tad too hot (spicy), so I've cut that back a bit, but otherwise what's recorded above is what we did.
SJ Note 1 Jan 2014: It was too seasoned. Need to cut back next time.
SJ Note 9 June 2014: Have copied seasonings from the Vegetarian Cajun Hoppin John recipe, since they were less. Will try again!
SJ Note 10 June 2014: Good! Needs more salt, pepper, and heat; have adjusted above.