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Hoppin John

Global.Potpourri's picture
  Dry black eyed peas 6 Ounce (1 Cup)
  Water 8 Cup (128 tbs)
  Bacon slices 6
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Regular rice 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon

Rinse the black-eyed peas.
In a large saucepan combine the peas and water; bring to boiling, then boil for 2 minutes.
Remove from heat and let stand 1 hour.
Drain, reserving 6 cups of the cooking liquid.
In a heavy 3-quart saucepan cook the bacon, onion, and garlic till the bacon is crisp and the onion is tender but not brown.
Remove bacon; drain on paper toweling; crumble and set aside.
Stir the black-eyed peas, rice, salt, pepper, and the reserved cooking liquid into mixture in saucepan.
Bring to boiling; cover and reduce heat.
Simmer 1 hour, stirring occasionally.
Stir in the crumbled bacon.
Turn into a serving bowl.

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