Better Homes and Garden/December 2006

Hoppin'John
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 25 minutes 35 minutes


INGREDIENTS:
8 ounces dried black-eyed peas (1-1/3 cups) 8 ounces slab bacon, cut into 1/2-inch cubes 1 medium onion, chopped (1-1/2 cup)
4 cups water 1/2 teaspoon cayenne pepper 1/8 teaspoon salt
1/8 teaspoon ground black pepper 3/4 cup uncooked long grain rice



1 Place black-eyed peas in a colander and rinse under cold running water. In a 4-1/2-quart Dutch oven, cook bacon over medium heat until crisp. Drain bacon, reserving 2 tablespoons drippings in Dutch oven. Set bacon aside. Add onion to the reserved drippings; cook about 5 minutes or until tender, stirring occasionally.
2 Stir in black-eyed peas, bacon, the water, cayenne pepper, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
3 Stir in rice. Return to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat. Let mixture stand, covered, for 10 minutes before serving.

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