Hoppin' John

Southern Living
This classic Southern good luck recipe is a must on New Year's Day, but is just as delicious the rest of the year. Make a batch, bake some cornbread, and call it dinner.
Makes 8 side-dish servings

Ingredients

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2 cups dried black-eyed peas
1/2 pound salt pork, quartered
2 cups chopped onion
1 cup chopped green pepper
1 bay leaf
2 1/2 cups water
1 cup uncooked long-grain rice
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Few drops of hot sauce

Preparation

Sort and wash peas; place in a large Dutch oven. Add water 2 inches above peas, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour.

Drain peas, and return to Dutch oven; add salt pork and next 3 ingredients. Cover with water; simmer, covered, 1 1/2 to 2 hours or until peas are tender and water has cooked very low. Remove salt pork, if desired.

Add 2 1/2 cups water and remaining 5 ingredients to peas. Cover and cook over low heat 20 minutes or until rice is tender. Discard bay leaf before serving.

Created date

October 2003

Nutritional Information

Calories 372
Fat 23.5 g
Cholesterol 25 mg
Sodium 848 mg