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Hoppin John Recipe

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This recipe for Hoppin John, by , is from The Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Brown
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 C black-eyed peas rinsed and picked over, 1 T vegetable oil, 1/2 yellow onion chopped, 1 celery stalk including leaves finely chopped, 5 C water or chicken stock, salt and pepper to taste, 1/2 C long grain white rice, tabasco or other hot pepper sauce and chopped fresh parsley.

Directions:
Directions:
Soak black-eyed peas overnight in water to cover by several inches. Drain. In a heavy saucepan or Dutch oven over high heat, warm the oil add the onions and celery and saute briefly just to heat, about 1 min. Stir in water or stock and bring to a boil. Add the drained peas, reduce heat to medium-low cover partially, and cook, stirring occasionally, until tender, 40 to 50 min. Season to taste with salt and pepper. Stir in rice and continue cooking until the rice is tinder, about 15 min. Season with sauce to taste then sprinkle with chopped parsley.

 

 

 

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