Hoppin' john #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black eyed peas |
| 1 | teaspoon | Salt |
| 1 | medium | Onion; diced |
| 1 | Ham hock -or- | |
| 2 | ounces | Salt pork; diced |
| ¼ | teaspoon | Pepper |
| 1 | dash | Cayene |
| 1 | cup | Raw long grain rice |
| 1 | tablespoon | Butter |
Directions
This recipe from volume 19 of the Women's Day encyclopedia of cooking 1979 edition.
Pick over and wash peas. Soak overnight in 3 cups of water. The next day, drain, measure water, and add enough to make 3 cups. Add soaked peas along with salt, onion and ham hock. Cover and bring to a boiling point, and simmer about 1¼ hours, or until peas are tender and only a small amount of liquid is left. Pick meat form ham hock if one is i used. Discard ham bone, and add meat to peas, along with pepper and cayene. Cook rice according to package directions; add butter and mix lightly with the peas.
Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn bread.
Makes 8 servings.
GOODRICH@...
(MAGGIE GOODRICH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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