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Full Online Book HomeLearning KitchenBeansandgrains - Black-eyed Peas - Hoppin John
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Beansandgrains - Black-eyed Peas -  Hoppin John Post by :arscott44 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2271

Click below to download : Beansandgrains - Black-eyed Peas - Hoppin John (Format : PDF)

Beansandgrains - Black-eyed Peas - Hoppin John

1 pound meaty ham hocks
1 cup chopped onion
2 teaspoons salt
1/4 teaspoon crushed red pepper
3-1/2 cups water
2 cups dry blackeyes
1-1/2 cups uncooked rice


Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to boil, cover, and simmer 1-1/4 hours, or until ham is tender.

Meanwhile, wash blackeyes and 6 cups water; bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour. Remove ham hocks from saucepan. Add water to liquid left in saucepan to measure 3-1/2 cups, if necessary. Cut meat into small pieces, discarding bond and rind.

Drain blackeyes; discard soaking liquid. Combine ham, blackeyes and rice in large saucepan; bring mixture to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed. Season to taste with salt and black pepper.
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L lb. (or more to your liking) black-eyed peas, boiled til tender, and rinsed 1/4 cup oil 1 large onion, chopped fine 2 carrots diced 1 lb. cubed beef 2 beef boullion cubes 1 (6 oz.) can tomato paste 1 full bunch cilantro, chopped salt and pepper to taste 6-8 cups water Saute' onions, carrots, celery in oil; add beef and fry til beef is browned, about 5- minutes. Add water and boullion; bring to a boil, skimming off froth. Add beans and tomato past. Simmer until piping hot; turn off heat and stir in cilantro.
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