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"The belly rules the mind."--Spanish Proverb

Hoppin' John Recipe

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This recipe for Hoppin' John is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups dried black-eyed peas
1 pound lean slab bacon or 1 pound meaty ham hocks
1 medium onion, chopped
2-4 teaspoon hot sauce
4 cups water or broth
2 cups uncooked long-grain white rice
Salt and black pepper to taste
Directions:
Directions:
Soak, rinse, drain dried black-eyed peas. Sort through and pick out any trash or pebbles. Place black-eyed peas in a large soup pot over medium-high heat and cover with water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and hot sauce. Add water or broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender.

Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.

 

 

 

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