Side Pannel
Hoppin' John #3
Ingredients List
- 1 c Dried black eyed peas
- 1 ts Salt
- 1 md Onion; diced
- 1 Ham hock -or-
- 2 oz Salt pork; diced
- 1/4 ts Pepper
- 1 ds Cayene
- 1 c Raw long grain rice
- 1 tb Butter
Directions
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 1 1/4 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.
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 1 1/4 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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