Traditional Hoppin' John 1 cup of dried black eyed peas 1/2 pound of salt pork, cut into 1/2 inch cubes 1 quart of water 1/2 cup of chopped onion 1/2 hot red pepper, seeded and coarsely chopped 1 cup of uncooked regular rice 1 teaspoon of salt 1/8 teaspoon of pepper
Sort and wash the black eyed peas; place in a Dutch oven. Cover with water 2 inches above the peas; let soak overnight. Drain well. Combine peas, salt pork, water, onion and red pepper in the Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer an additional 30 minutes or until peas are tender. Serves 8. OR you can do the Quick method 1 cup uncooked rice 2 cups water 2 cans black eyed peas 3 or 4 pieces of crumbled crisp bacon Bacon grease or butter to taste dash of salt dash of cayenne pepper dash of black pepper Cook the rice and water with a dash of salt. Approximately 15 minutes or per box instructions. When rice is done add the two cans of black eyed peas and other seasonings, simmer until heated through. Serve with hot sauce (or catsup - I don't know why but that's how my son and husband eat it) 'Real tears are not those that fall from your eyes and cover your face, but that fall from your heart and cover your soul.' ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
