This miniature appetizer is as Southern as it gets. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in small glasses for a charming presentation of classic Hoppin' John.

This Story Originally Appeared On myrecipes.com

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Credit: Jennifer Davick

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions.

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  • Meanwhile, cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

  • Sauté onion and jalapeño pepper in hot drippings 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium, and simmer, stirring occasionally, 5 to 7 minutes or until liquid has almost completely evaporated.

  • Stir together tomato and next 5 ingredients in a small bowl. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-oz.) glasses. Top with cheese and crumbled bacon.

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