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Hoppin' John

Yield Makes 8 side-dish servings
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.


  • 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

Nutrition Information

  • calories 372
  • fat 23.5 g
  • cholesterol 25 mg
  • sodium 848 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.