Dirty John
The perfect marriage of Dirty Rice and Hoppin' John
Equipment
- Medium stockpot or cast iron skillet
Ingredients
- 5 Pieces Bacon
- ⅓ Cup Onion Diced
- ½ Cup Bell Pepper Diced
- 1 Stalk Celery Sliced about ¼ inch
- 5 Cloves Garlic Finely chopped
- 2 tbsp Olive, coconut or avocado oil keep it healthier!
- 1 Cup Brown Rice
- 3 Tbsp Tomato Paste
- 1 cup Water
- 1 Tsp Cayenne Pepper
- 2 Tsp Dried Oregano
- 2 Tsp Dried Thyme
- 2 Tsp Cumin
- 2½ Cup Beef stock Low sodium
- 2 Bay leaves
- 1 Can Black eyed peas 15 ounces
- 1 lb Lean ground beef Organic, grass fed is best
- Salt and Pepper To taste
Instructions
- In a medium size stockpot or cast iron skillet, cook bacon. As bacon is cooking, dice up onion, bell pepper and celery.
- When bacon is done, dice into chunks put it off to the side. Pour off fat and discard (if you prefer using it later, keep about 2 tbsp for sauteing veggies).
- For healthier version, get olive, coconut, or avocado (your choice) oil and heat up in pan. Add onion, celery, bell pepper and rice over medium heat (If you prefer, use the 2 tbsp bacon fat instead). Dice garlic and add to pan. cook until rice and veggies are lightly toasted .
- Get tomato paste and 3 tbsp of the water and mix together. Add remaining water and beef stock to pan with rice and vegetables on medium heat. Mix spices (except for salt and pepper) into tomato paste mix and add to pot. Mix well. Add bacon and bay leaves.
- Bring contents in pot to a boil. Put a lid on top and turn down heat to a simmer for 30 minutes.
- Cook beef with salt and pepper in skillet till brown. While beef is cooking, drain liquid from black eyed peas. After the rice mix has cooked for 30 minutes, add beef and drained black eyed peas. Stir well and simmer another 20 minutes or till done.
Notes
This is usually served as a side dish. If you would like to have it as a main course, it goes especially well with cabbage or greens.