Hoppin' John

Recipe from Oxmoor House

More From Oxmoor House


  • 1 cup dried black-eyed peas
  • 1/2 pound salt pork, cut into 1/2-inch cubes
  • 1 quart water
  • 1/2 cup chopped onion
  • 1/2 hot red pepper, seeded and coarsely chopped
  • 1 cup uncooked regular rice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


  1. Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas; let soak overnight. Drain well.
  2. overnight. Drain well. Combine peas, salt pork, water, onion, and red pepper in a 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.
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