Hoppin' john #3

Yield: 8 Servings

Measure Ingredient
1 cup Dried black eyed peas
1 teaspoon Salt
1 medium Onion; diced
1 \N Ham hock -or-
2 ounces Salt pork; diced
¼ teaspoon Pepper
1 dash Cayene
1 cup Raw long grain rice
1 tablespoon Butter

This recipe from volume 19 of the Women's Day encyclopedia of cooking 1979 edition.

Pick over and wash peas. Soak overnight in 3 cups of water. The next day, drain, measure water, and add enough to make 3 cups. Add soaked peas along with salt, onion and ham hock. Cover and bring to a boiling point, and simmer about 1¼ hours, or until peas are tender and only a small amount of liquid is left. Pick meat form ham hock if one is i used. Discard ham bone, and add meat to peas, along with pepper and cayene. Cook rice according to package directions; add butter and mix lightly with the peas.

Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn bread.

Makes 8 servings.




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