Hoppin' John

Recipe from

Oxmoor House

Ingredients

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

Preparation

Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas; let soak overnight. Drain well.

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.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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