Hoppin' John

Howard L. Puckett

Recipe from


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


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

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.

Combine pea mixture and remaining ingredients.


Chef Chris Hastings,

Hot and Hot Fish Club, Birmingham, Alabama,

July 2003