Hopping John Recipe
Ingredients
| 1 cup black-eyed peas | ||
| 1 smoked pork hock or 1 small piece pickled pork, or 1 ham bone | ||
| Onion | 1 Large, chopped | |
| 1 cup raw long grain rice | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Soak peas overnight in cold water or cover with boiling water and soak for 4 hours. Drain peas, rinse in cold water and place in a large saucepan with the pork, onion and enough water to measure twice the depth of the peas. Simmer covered for 1 hour or until peas are tender. Remove pork with slotted spoon, discard any bone and gristle and chop meat into small pieces. Drain peas in a sieve placed over a bowl and add enough water, if necessary, to measure 2 cups liquid. Return chopped meat, peas and liquid to the saucepan, bring to a boil and add the rice. Simmer covered until the rice is tender and the liquid is absorbed. Stir in salt and pepper to taste and spoon into a heated serving bowl
Chef
