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Hoppin' John

Howard L. Puckett
Yield Makes about 12 cups


  • 6 slices bacon, chopped
  • 1 large onion, chopped
  • 4 cups fresh field peas, shelled
  • 8 sprigs fresh thyme
  • 1 tablespoon salt
  • 4 cups hot cooked basmati rice
  • 4 cups seeded, diced tomatoes
  • 1/4 cup Basil Pesto
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Add onion; sauté 7 minutes or until tender.

  2. Add peas, thyme, and salt. Cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until peas are tender. Drain.

  3. Combine pea mixture and remaining ingredients.