Recipe - Hoppin John (Carolina Peas And Rice)

2 cup Cow peas; (soaked overnight)
One fourth pound Salt pork or other seasoning
meat
1 cup Uncooked rice
3 tablespoon Bacon drippings

From: M. M. McBride, Encyclopedia of Cooking (1959)* HOPPIN' JOHN: A dish
of rice and peas, native to South Carolina.

Boil the peas with salt pork until tender, 1One half to 2 hours, or 30 minutes
in a pressure cooker Add the peas and 3 cups of the water in which they
were cooked to rice and drippings. Cook over slow heat for 1 hour. Serves
6.

NOTE: Dried Black eyed peas or Crowder peas may be used.

Posted to recipeludigest Volume 01 Number 503 by AsterBIu
AsterBIu@aol.com on Jan 12, 1998