Recipe - Hopping John (Four Great Southern Cooks Cookbook)

1 md Onion
One half pound Salt pork
2 Ham Hocks, , halved
One half pound Blackeyed peas, , dried
1 teaspoon Red pepper flakes
1 One half cup Longgrain converted rice

Peel the onion, leaving it whole. Rinse the dried peas, discarding the
withered ones. In a large, heavy saucepan, lightly fry the salt pork, then
add the ham hocks, dried peas, onion and red pepper. Pour in just enough
water to cover, put a lid on the pot and bring to a boil. Reduce the heat
and simmer for 1 One half hours, or until the meat has fallen from the bones.

Remove the salt pork and ham hocks from the peas. There should still be
about two cups of liquid in the pot for the rice to absorb. Stir in the
rice and cover. Remove the meat from the ham hocks and chop it into small
pieces. Place the meat back into the pot, cover, and simmer over low heat
for about 30 minutes, until the peas and rice are tender. Serve
immediately. Serves 68.

Typed by Carolyn Cloe

Recipe by: Daisy Redman Posted to MCRecipe Digest V1 #530 by robin carr
robin@hemi.com on Mar 21, 1997