Hoppin'john - new style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black-eyed Peas, cooked |
| ½ | cup | Rice, white or brown |
| 1½ | cup | Water |
| ½ | cup | Celery, chopped |
| ½ | cup | Onion, chopped, or |
| ¼ | cup | Green pepper, chopped |
| 4-5 green spring onions, chp | ||
| 4 | ounces | Mushrooms, sliced, canned |
| 2 | teaspoons | Poultry Seasoning |
| 4 | Tomatoes, crushed | |
| ½ | teaspoon | Red pepper, crushed (opt) |
Directions
Directions: Combine ingredients in a stockpot or crockpot, and cook until rice is done, about 45 minutes to 1 hour. A little more liquid may have to be added. Stir occasionally to prevent sticking as the mixture thickens whichever method is used. In crockpot, cook about 4 hours on high, and 6-7 hours on low heat.
Cook's Note: In any authentic Southern cookbook, there will almost always be a recipe for Hoppin' John, which is basically a combination of rice and black- eyed peas. To this basic recipe, each cook will add his/her personal touches and I have added mine. White rice is traditional, but brown rice has more fiber. Tomatoes are optional.
Mushrooms are a modern touch. In some areas, red pepper sauce or tabasco sauce replaces the crushed red pepper. In Texas, Purple Hull peas are frequently used, with Picante Sauce served on the side. In Louisiana, Red Beans and Rice are the popular combination. In other places, is found the combination of black beans and rice as the popular dish.
Serving size: 1½ Cups. Cal 195, Prot 9½ gm, Chol 0, Carb 39 gm, Sod 300 mg, Dietary fiber 1¾ gm, Fat 1¼ (5% from fat), Iron 3¼, Calcium 75
Exchanges: 2 Breads, 1¾ Veg.
Updated from old family recipe. A.Broaddus 3/14/72