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zesty_pintoI made a new dish for the new year! Following a bunch of different recipes, I made Hoppin' John! A simple Southern dish made more difficult when you look into the history of it; it used to be made with rice and beans but now is just a bean dish you have on your rice. I decided to say screw that convention and tried to bring the combination back using only those New England soldier beans and whatever else I had that bastardized this tradition.
First got to make the Holy Trinity (diced onions, celery, and green pepper), some garlic, then half inch cuts on a pound of bacon.
Then spread the bacon to two pots and cook away.
Once they're rendered enough, throw in the vegetables and some thyme.
Once they're cooked enough, throw in chicken base and water; one quart for one pot, three cups for the other.
Two cups rice goes in the three cups of water, one to two pounds of wet beans in the quart of water.
I prepped and mixed the rice until boiling as well as the beans. Once both start boiling, simmer. I let the rice cook out like normal (steam for fifteen, cool for five), and the beans I keep simmering until they get soft.
When all is said and done, I combine them and then garnish with chopped green onions.
The result is almost like jambalaya. Very rich flavor with some creaminess from the beans. My biggest concern that came from the beans and rice being cooked separately--that the flavor doesn't infuse into them properly--is fixed in the process. Plus, the beans aren't overcooked as a result and neither is the rice.
Traditionally, I'm supposed to use red black eyed peas and Carolina Gold rice, but for now I think I'm okay with this. Next time I try this though, I would like to be a little more traditional.
What I'm not okay with is liking it so much though because I still have holes in my gum line and I shouldn't be pushing to cram too much stuff into that mouth until the bleeding stops, so I keep wanting to eat it as a result.
Something something life so hard first world problems.
First got to make the Holy Trinity (diced onions, celery, and green pepper), some garlic, then half inch cuts on a pound of bacon.
Then spread the bacon to two pots and cook away.
Once they're rendered enough, throw in the vegetables and some thyme.
Once they're cooked enough, throw in chicken base and water; one quart for one pot, three cups for the other.
Two cups rice goes in the three cups of water, one to two pounds of wet beans in the quart of water.
I prepped and mixed the rice until boiling as well as the beans. Once both start boiling, simmer. I let the rice cook out like normal (steam for fifteen, cool for five), and the beans I keep simmering until they get soft.
When all is said and done, I combine them and then garnish with chopped green onions.
The result is almost like jambalaya. Very rich flavor with some creaminess from the beans. My biggest concern that came from the beans and rice being cooked separately--that the flavor doesn't infuse into them properly--is fixed in the process. Plus, the beans aren't overcooked as a result and neither is the rice.
Traditionally, I'm supposed to use red black eyed peas and Carolina Gold rice, but for now I think I'm okay with this. Next time I try this though, I would like to be a little more traditional.
What I'm not okay with is liking it so much though because I still have holes in my gum line and I shouldn't be pushing to cram too much stuff into that mouth until the bleeding stops, so I keep wanting to eat it as a result.
Something something life so hard first world problems.
no subject
Date: 2018-01-04 07:01 pm (UTC)no subject
Date: 2018-01-04 07:09 pm (UTC)I'll add those details to the entry.
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Date: 2018-01-07 06:03 am (UTC)no subject
Date: 2018-01-08 09:37 pm (UTC)