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Full Online Book HomeLearning KitchenBeansandgrains - Hoppin John By Pat T
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Beansandgrains - Hoppin John By Pat T Post by :madec Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2139

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Beansandgrains - Hoppin John By Pat T

One-half pound slab of bacon
1 medium onion, chopped
1 cup dried black-eyed peas, rinsed and picked over
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup cooked rice
chopped raw onion for garnish

Cut the bacon into 1/4-inch pieces and fry in a heavy skillet over medium-high heat, stirring, until browned.

Remove with a slotted spoon and drain on paper towels. Saute' the onion in the bacon fat until lightly golden, set aside.

In a heavy pot combine the peas with 4 cups of cold water. Add the salt, pepper, and cayenne.

Add 2 to 3 tablespoons of the bacon drippings, along with the onion.

Bring to a boil, lower the heat, and simmer, covered, for about 1 hour and 15 minutes, until tender but not too mushy.

You should have about 1 cup liquid remaining; boil uncovered to reduce the liquid if necessary.

Stir the cooked rice into the peas, and keep warm until ready to serve.

Garnish with the cooked bacon and raw onion, if desired.

Makes 6 servings.
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