The down home southern version of rice
and bean.
Hopping John
- 1 cup dried black-eyed peas
- 5 cups water - divided use
- 2 teaspoons salt - divided use
- 1 pound ham hocks
- 4 to 6 slices bacon, cooked and crumbled
- 1 cup long-grain rice, uncooked
- 1 medium onion, chopped
- 2 celery stalks, finely chopped
- 1 to 2 ripe tomatoes, chopped for accompaniment
- 1 bunch green onions, chopped for accompaniment
- 14 ounces finely shredded sharp cheddar
cheese for accompaniment
- Sort and wash peas; place in a Dutch oven.
Cover with water 2-inches above peas; let soak overnight. Drain;
return peas to Dutch oven. Add 4 cups water and 1 teaspoon salt.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 30
minutes or until tender. Set aside.
- Meanwhile, place ham hocks in a medium
saucepan; add water to cover. Bring to a boil; cover, reduce
heat and simmer 40 minutes or until meat is tender. Remove meat
from bone; coarsely chop meat.
- Add chopped meat, remaining 1 cup water,
remaining 1 teaspoon salt, bacon, rice, onion and celery to the
peas; stir well. Bring to a boil; cover, reduce heat and simmer
20 to 25 minutes or until rice is tender, stirring occasionally.
- To serve, spoon into individual serving
bowls. Top each serving with tomato, green onions and cheese.
Makes 4 (2-cup) servings.
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