Hopping john (four great southern cooks cookbook)

Yield: 6 Servings

Measure Ingredient
1 medium Onion
½ pounds Salt pork
2 \N Ham Hocks, , halved
½ pounds Black-eyed peas, , dried
1 teaspoon Red pepper flakes
1½ cup Long-grain converted rice

Peel the onion, leaving it whole. Rinse the dried peas, discarding the withered ones. In a large, heavy saucepan, lightly fry the salt pork, then add the ham hocks, dried peas, onion and red pepper. Pour in just enough water to cover, put a lid on the pot and bring to a boil. Reduce the heat and simmer for 1½ hours, or until the meat has fallen from the bones.

Remove the salt pork and ham hocks from the peas. There should still be about two cups of liquid in the pot for the rice to absorb. Stir in the rice and cover. Remove the meat from the ham hocks and chop it into small pieces. Place the meat back into the pot, cover, and simmer over low heat for about 30 minutes, until the peas and rice are tender. Serve immediately. Serves 6-8.

Typed by Carolyn Cloe

Recipe by: Daisy Redman Posted to MC-Recipe Digest V1 #530 by robin carr <robin@...> on Mar 21, 1997

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