An African American Cookbook/Phoebe Bailey 2002

Hoppin John
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup dried black-eyed peas 1/2 lb salt pork, cut into 1/2" cubes half an onion, chopped
half a hot red pepper, seeded and coarsely chopped 1 cup uncooked long-grain rice 1 tsp salt
1/8 tsp pepper



1 Sort and wash peas. Place in Dutch oven. Cover with water 2 inches above peas. Let soak overnight. Drain peas and return to Dutch oven.
2 Add salt pork, onion, and red pepper to peas. Add enough water to cover ingredinets. Cover cooking pot and bring to boil. Reduce heat and simmer 1 hour.
3 Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes.
4 Check if mixture is creamy in texture. If it is drier than that, add 2 cups water so rice has enough liquid to cook tender.
5 Continue cooking another 10 minutes. When rice and peas are both tender, remove from heat and serve with cornbread and collard greens.

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