"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hopping John Recipe

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This recipe for Hopping John, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 C Dry Black-eyed Peas (8 oz.)
1 1/2 C. Onion (sliced)
1 Garlic Clove (minced)
1 Bay Leaf
1/2 tsp. Pepper
1/4 tsp. Crushed Red Pepper
8 oz. Salt Pork (par-boiled & cut in pcs.)
3 C. Cooked White Rice

Directions:
Directions:
Rinse peas. In 3 qt. pot bring peas and 4 C. water to boil for 2 minutes.
Remove from heat and let stand 1 hour. DO NOT drain.
Add onion, garlic,bay leaf and both peppers. Bring to boil again, simmer, covered for 1 hour.
Stir in Salt Pork, simmer uncovered til peas are tender. (50-60 minutes) Remove bay leaf and mash peas slightly.
Serve hot over rice.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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