Hoppin John
Source of Recipe
Cook Now, Serve Later
List of Ingredients
1 cup dried black eyed peas, wash and pick clean
4 ounces lean slab bacon, cut 1/2" cubes
2 1/2 cups water
3/4 teaspoon salt
1/8 teaspoon cayenne and black pepper
3 cups hot cooked riceRecipe
In medium saucepan, bring peas, bacon and water to a boil over medium high heat. Reduce heat to low, cover, and simmer until peas are just tender, about 40-45 minutes. Drain peas and transfer to a large bowl. Add the salt, peppers, and mix well. Stir in the rice and add more salt and pepper if desired. At this point, it can be cooled to room temp and refrigerated, tightly covered, for up to 2 days. Transfer to serving dish and serve as a side dish, or cool to room temp and stir in 3/4 c. vinaigrette dressing, and serve as main dish salad. Serves 4 as entree and 6 as side dish.
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