Tomato parfaits? Last of the garden yield hops right into these treats

The last few tomatoes of summer just had to have a worthy adios. I had pledged to save this recipe for the next time I needed an inventive New Year’s Day black-eyed pea recipe, but the tomato topping just begged for this to be a summer recipe. Just before the last of our tomato vines were pulled up, we found a few remainders of the red fruit. Into this recipe for Hoppin’ John Parfaits they went.

How cute! Layers of black-eyed peas, rice, a tomato-green onion-celery salsa mix, turkey bacon bits, and pepper Jack cheese all stacked up in a parfait glass. This parfait wasn’t a dessert at all but was a lively entree, although it just as easily could have been a salad or a side.

So long, tomatoes (although we well may plant a fall installment after the drought leaves us). High produce prices spawned by the national weather nightmare may drive a lot more folks to grow their own this fall. Hoppin’ John Parfaits helped create a noteworthy parting for our summer crop.

Hoppin’ John Parfaits

1 cup uncooked basmati rice

3 bacon slices (I used turkey bacon)

1 cup chopped sweet onion

1 jalapeno pepper, seeded and minced

2 (15.8-ounce) can black-eyed peas, drained and rinsed

1 cup water

1 large tomato, finely chopped

2 green onions, thinly sliced

1 celery rib, finely chopped

1/4 cup chopped fresh parsley

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 cup (4 ounces) shredded pepper Jack cheese

Prepare rice according to package directions. Meanwhile cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon and drain it on paper towels. In skillet reserve 1 tablespoon drippings. Crumble bacon. Sauté onion and jalapeno pepper in hot drippings for 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium and simmer; stir occasionally for 5 to 7 minutes, or until liquid has almost completely evaporated. 

In a small bowl stir together tomato and next 5 ingredients. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-ounce) glasses. Top with cheese and crumbled bacon. (Source: Southern Living April 2012)