Recipe for Hoppin' John

INGREDIENTS:

• 2 1/2 cups dried black-eyed peas
• 1 package of bacon
  
• 1 large onion
  
• 3 large cloves garlic
• 1 bay leaf
• 1 cup brown rice
• 1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
• 1 jalapeno or serrano pepper, minced
• 3/4 teaspoon paprika
• 1/4 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 3/4 teaspoon chili powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/4 teaspoon dill
• 3/4 teaspoon dried thyme leaves
• 1 teaspoon ground cumin
• 3/4 teaspoon salt

Optional:

• 1 medium red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 3 ribs celery, chopped
• 4 green onions, sliced
• 2 leaves of kale, chopped

Soak black eyed peas for 8 hours or overnight. Chop bacon into small pieces, chop garlic into pieces (not minced), chop onion in half and separate. In large pot, fry bacon, garlic, jalapeño and onion until bacon is brown and edible. Add black eyed peas and 4-5 cups of water. Add seasonings including bay leaf except salt. Let simmer 1 hour and 45 minutes. Add rice, tomatoes, kale, and salt. Let simmer another 45 minutes to an hour. Serve with cornbread.