"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Hoppin' John Recipe

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This recipe for Hoppin' John, by , is from Bless Us O Lord , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ray Mooney

Category:
Category:

Ingredients:  
Ingredients:  
2 cups dried black-eyed peas
cold water
1 lb. lean slab bacon or 1 lb. meaty ham hocks
1 large onion chopped
1/4 to 1/2 tsp. crushed red pepper flakes
4 cups water or chicken broth
2 cups uncooked long grain white rice
salt and black pepper to taste

Directions:
Directions:
Sort thru dried peas to remove small pebbles or other debris. Soak and rinse and drain. Place peas in a large soup pot and cover with cold water. Bring to a boil over high heat. Remove from heat, cover and let sit for 1 to 2 hours. Drain and rinse peas.
Using the same large soup pot, over medium high heat, add peas, bacon or ham hocks, onion, red pepper flakes and water or chicken broth and bring to a boil. Reduce heat to medium to low and cook for 1 1/2 to 2 hours until peas are tender. Do not boil as peas will burst.
Remove bacon or ham hocks and cut into small pieces and return to pot. Stir in rice, cover, and cook 20 to 25 minutes till rice is tender and liquid is absorbed, Remove from heat and season to taste with salt and pepper. Serves 8.

Personal Notes:
Personal Notes:
Rita and I make Hoppin' John on New Year's Day for good luck. "Eat poor that day and eat rich the rest of the year, rice for riches and peas for peace."

 

 

 

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