Hoppin' john (carolina peas and rice)

Yield: 1 Servings

Measure Ingredient
2 cups Cow peas; (soaked overnight)
¼ pounds Salt pork or other seasoning meat
1 cup Uncooked rice
3 tablespoons Bacon drippings

From: M. M. McBride, Encyclopedia of Cooking (1959)* HOPPIN' JOHN: A dish of rice and peas, native to South Carolina.

Boil the peas with salt pork until tender, 1-½ to 2 hours, or 30 minutes in a pressure cooker Add the peas and 3 cups of the water in which they were cooked to rice and drippings. Cook over slow heat for 1 hour. Serves 6.

NOTE: Dried Black eyed peas or Crowder peas may be used.

Posted to recipelu-digest Volume 01 Number 503 by AsterBIu <AsterBIu@...> on Jan 12, 1998

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