Hoppin’ John fits the bill for a quick, inexpensive and delicious one-pot meal

Today is the last day of a week I’ve blogged about simple one-pot dishes perfect for a Mardi Gras gathering.

Hoppin’ John may not be a Gulf South recipe. It originated in the Carolina Low Country, but it fits the bill for a quick, inexpensive and delicious one pot meal for a large gathering.

Sauté smoked ham in a little oil, add an onion and a bell pepper and cook for 5 minutes. Season with black pepper and salt. Steam 1 cup rice in two cups of chicken stock for 20 minutes. Add dried black eyed peas to the vegetables and cover by 1 inch with chicken stock, simmer lid on until the BEPs are tender. Add the rice, combine and serve with Valentina Hot Sauce.

This story was originally published February 24, 2017 at 12:00 AM.