Recipe - Hopping John 2

1 cup Dried blackeyed peas
One fourth pound Salt pork, minced
1 md Green bell pepper, chopped
1 md Onion, chopped
1 cup Uncooked rice
1 tablespoon Butter or margarine
1 pn Cayenne pepper
Salt and pepper, to taste

Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover
with water and simmer 2 hours or until peas are tender. Cook rice according
to package directions. When peas are done and water has cooked very low,
add rice and remaining ingredients. Cover and cook over low heat until all
liquid is abosrbed. Serve hot.
Posted to EATL Digest 26 Dec 96

Recipe by: A Texas Hill Country Cookbook, 1976, p. 338

From: Lou Parris lbparris@EARTHLINK.NET

Date: Fri, 27 Dec 1996 14:00:17 0600