Hoppin’ John

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Michael Ruhlman


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1 pound blackeyed peas, rinsed and picked through

2 large Spanish onions, one peeled and halved through the root, one medium diced

2 carrots

4 bay leaves

kosher salt to taste

8 ounces bacon, cut into 1/4-inch strips

5 cloves of garlic, or more, smashed with the side of a knife and roughly chopped

2 teaspoons ground cumin

2 teaspoons red pepper flakes (3 if you like it really hot)

1 teaspoon finely ground black pepper

One 28-ounce can whole peeled tomatoes

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