Recipe - Hoppin John (Black-Eyed Peas And Bacon) Bread

1 cup Dried black eyed peas
1 teaspoon Salt
1 md Onion; minced
1 Ham hock or
2 ounce Salt pork; minced
One fourth teaspoon Pepper
1 ds Cayene
1 cup Raw long grain rice
1 tablespoon Butter

This recipe from volume 19 of the Women's Day encyclopedia of cooking 1979
edition.

Pick over and wash peas. Soak overnight in 3 cups of water. The next
day, drain, measure water, and add enough to make 3 cups. Add soaked peas
along with salt, onion and ham hock. Cover and bring to a boiling point,
and simmer about 1 One fourth hours, or until peas are tender and only a small
amount of liquid is left. Pick meat form ham hock if one is i used. Discard
ham bone, and add meat to peas, along with pepper and cayene. Cook rice
according to package directions; add butter and mix lightly with the peas.
Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn bread.
Makes 8 servings.

GOODRICH@RAISINETS.DEN.MMC.COM

(MAGGIE GOODRICH)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.