Hoppin’ John

Ingredients

4 strips thick-cut bacon, diced 1 small onion 1/2 teaspoon crushed red pepper 1 cup dried black-eyed peas, rinsed and picked over 1 15-oz. can diced tomatoes, drained 1 1/2 cups long-grain rice 1 teaspoon salt

Preparation

1. Place bacon in a saucepan and cook over medium heat until just beginning to crisp. Add onion and cook, stirring, until softened, about 5 minutes. Scrape bacon, bacon fat and onion into slow cooker. Add crushed red pepper, peas and 4 cups water and stir to combine. Cover and cook on low until peas are nearly tender, 3 to 4 hours.

2. Stir in tomatoes, rice and salt. Cover and continue to cook just until rice is tender and has absorbed all liquid, 1 to 1 1/2 hours. Fluff with a fork and serve.

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