Seoul Soul Rice Bowl

Hoppin’ John Put peas and water in a Dutch oven and bring to a boil. Reduce to a simmer and cook the peas, covered, until just barely tender, about 1 hour and 45 minutes. (You will need to add additional water.) Drain the peas, reserving the water, and put aside. In the Dutch oven, sauté the along with the bacon unit the onion is clear. Add the black-eyed peas along with 2 1/2 cups of the reserved liquid. Add the seasonings. Cover and bring to a boil. Reduce heat and simmer for 15 minutes, covered. Allow the dish to rest off the heat for 10 minutes before you lift off the lid. Source: “The Frugal Gourmet Cooks American” by Jeff Smith To make the rice bowl: Start with Hoppin’ John (recipe above). Add stewed collard greens, kimchi and top with a poached egg.