Recipe: Hoppin' John Chowder

HOPPIN' JOHN CHOWDER

2 slices bacon, coarsely chopped
1 Vidalia or other sweet onion, chopped
2 cloves garlic, chopped
1 (1 pound) can whole tomatoes with juice
1 sweet potato, peeled and cut into 1/2-inch dice
2 pounds fresh black-eyed peas, shelled, about 2 cups (or 1 bag (1 pound) frozen black-eyed peas, thawed)
1 pound turnip greens, tough stems removed and leaves coarsely chopped
1/2 cup (3 1/2 ounces) long-grained white rice
8 cups (64 fluid ounces) chicken stock, preferably homemade
1/4 cup (2 fluid ounces) cider vinegar
2 teaspoons ground cumin
salt and freshly ground pepper (or to taste)
1 tablespoon chopped fresh parsley

In a large saucepan over medium heat, cook the bacon until some of the fat is rendered, about 2 minutes. Add the onion and garlic and cook, stirring, until tender, 5 minutes.

Drain the tomatoes, reserving the juice, and chop coarsely. Add the tomatoes and juice, sweet potato, black-eyed peas, turnip greens, rice, chicken stock, vinegar, cumin, salt and pepper. Bring to a boil, cover, reduce the heat to low, and simmer until the sweet potato and rice are tender, about 40 minutes.

Stir in the parsley and ladle into warmed bowls. Serve immediately.

Servings: 6-8
Source: The South: New American Cooking by Williams-Sonoma