Hopping John

Hopping John Ingredients

1/4 lb Bacon or salt pork	1 c Uncooked rice
6 c Cold water	1/2 ts Salt, optional
1 c Dried black-eyed peas	1/4 ts Pepp

Instructions for Hopping John

Put the bacon or salt pork into a large saucepan. Add the water and bring to boiling. Reduce heat, cover, and simmer 45 minutes. Meanwhile, sort and thoroughly wash the peas. Add gradually to bacon and water so boiling will not stop. Cover pan and simmer about 1-1/2 hours, or until peas are almost tender, stirring occasionally. Gradually add the remaining ingredients so boiling will not stop. Cover and simmer about 30 minutes, stirring occasionally, or until a kernel of rice is soft when pressed between fingers. If necessary, ad more boiling water during cooking. Remove bacon and drain pea-rice mixture thoroughly in a colander or sieve. Cover colander with a clean cloth; set over hot water until ready to serve. Slice the bacon and keep warm. To serve, turn the pea-rice mixture into a warm serving bowl and garnish with parsley. Accompany with the sliced bacon. NOTES : From the cookbook: "Originally a native of South Carolina and now relished throughout the South, this blackeyed pea and rice mixture is a traditional Carolina New Years Day good luck dish. "Eat peas on New Years Day to have plenty of everything the rest of the year." There are those who think it was named for a Charleston hotel waiter who served it to his fashionable customers." Lou Parris, 12/96 Posted to EAT-L Digest 26 Dec 96 Recipe by: Finest Old Southern Recipes, 1972, p. 31 From: Lou Parris Date: Fri, 27 Dec 1996 14:00:17 -0600

Main Ingredient: Cuisine: American-South

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Ingredient Insight - look inside this recipe

Black-Eyed Peas

Pork

Rice

Salt

Holidays Southern Peas Rice American-South

for flavor and categorization

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