QUICK BREADS (17)
|EVERY FEW MINUTES|
|TRADITIONAL HOPPIN' JOHN|
1 c. dry black-eyed peas
4 thick slices bacon, cut into 1/2 inch pieces
1 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 tsp. salt
1 bay leaf
1 dash each of cayenne & black pepper
3 c. cooked rice
Wash black-eyes, then in 5 cups boiling water, boil 2 minutes. Remove from heat and soak overnight. (Or, for quick method: Add boiling water to peas, boil 3 minutes, cover and set aside 4 hours.) Rinse and drain thoroughly. Cook bacon in heavy pan until browned. Add onion, green pepper and garlic. Saute until onion is tender. Add beans, 2 cups water and seasonings.
Cover and simmer 40 to 50 minutes or until peas are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes until all liquid has been absorbed. Serves 4 to 6 people.
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