>> title: Hoppin' John
>> category: Rice, Beans & Grains
>> tags: beans, rice, southern, pork, stovetop
>> counters: Meat and Three, One Pot
>> aka: hopping john, peas and rice, black-eyed peas and rice
>> servings: 6
>> time: 1 hr 45 min
>> slack: unforgiving — the peas get their fifty minutes before the rice goes near them, or they stay hard in a pot that cannot cook on without turning to paste
>> washing-up: the Dutch oven
>> keeps: 3 days — the peas hold and the rice does not, so it is nearer a stew each time you warm it

>> step: render
Render @bacon{4%slices}(chopped) in a #Dutch oven{} until crisp.

>> step: sweat 8 min
Sweat @&(~1)bacon{} with @yellow onion{1%large}, @celery{2%ribs}, and @garlic{3%cloves} for ~{8%min}.

>> step: simmer covered 50 min
Simmer @&(~1)base{} covered for ~{50%min} with @dried black-eyed peas{1 1/2%cups}(280 g; soaked overnight), @chicken stock{5%cups}(1.2 L), @bay leaf{1}, and @cayenne{1/4%tsp}.

>> step: cook covered 20 min
Cook @&(~1)peas{} covered for ~{20%min} with @long-grain white rice{1%cup}(200 g) and @kosher salt{2%tsp}.

>> step: finish
Finish @&(~1)hoppin' john{} with @cider vinegar{1%Tbs} and @scallions{3}(sliced).