Hoppin' john (carolina peas and rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cow peas; (soaked overnight) |
| ¼ | pounds | Salt pork or other seasoning meat |
| 1 | cup | Uncooked rice |
| 3 | tablespoons | Bacon drippings |
Directions
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