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Ingredients
| black-eyed peas: 2 cups (rinsed and drained) |
| salt pork (white bacon): 0.75 lb |
| onions (chopped): 1 cup (diced) |
| long grain rice: 1 cup |
| dried thyme (leaves): 1/4 tsp |
| red pepper flakes: 1/2 tsp (to taste) |
| salt (to taste) |
| black pepper (to taste) |
Hoppin' John
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
90 min -
Servings
6 serving(s)
Tags
- Place black-eyed peas with 8 cups of water in a saucepan over high heat.
- Bring to a boil, then lower heat and simmer, covered for 45 minutes or until peas are tender but not mushy.
- Cut the salt pork into 1/2 inch cubes.
- Place in a skillet over medium high heat and fry until crisp.
- Remove to a paper towel and drain.
- Set aside.
- Pour off all but 1 teaspoon of pork fat from skillet.
- Add onions and saute over medium heat, stirring frequently, until just soft.
- Set aside.
- When beans are done, ladle out all but 2 1/2 cups cooking water.
- Add rice, bacon, onions, thyme, red pepper flakes and salt& pepper to beans.
- Stir to combine.
- Return to high heat and bring to a boil.
- Immediately lower heat and cover.
- Cook for 20 minutes or until rice is done and liquid is absorbed.
- Turn off heat and let sit, covered, for 15 minutes.
- Serve hot.