Try this Hoppin John (Carolina Peas and Rice) recipe, or contribute your own.
Suggest a better descriptionFrom: 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, 1-1/2 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 recipelu-digest Volume 01 Number 503 by AsterBIu
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1153 | ||
Calories from Fat: 358 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 36.8mg | 11 % | |
Sodium 60.3mg | 2 % | |
Potassium 192.6mg | 5 % | |
Total Carbohydrate 177.7g | 52 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 177.7g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1153
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