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Potatoes, Rice, Pasta, etc.Rice Recipes pg 1 >  Hoppin' John, Arkansas



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Hometown Recipes for the Holidays
"This is an excellent side dish for New Year's Day. Tradition says if you eat Hoppin' John on January 1, you will have good luck."
Betty Fulks, Onia, Arkansas
Serves 6 TO 8


• 2 cups fresh or frozen black-eyed peas
• 1 slice bacon
• 1 1/2 teaspoons salt, or to taste
• 2 tablespoons butter
• 1 small red bell pepper, seeded and chopped
• 1 small onion, chopped
• 2 cups cooked rice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Parsley sprigs, optional


1. Bring 2 cups water to a boil in a medium saucepan. Add the peas, bacon, and 1 teaspoon of the salt. Return to a boil, reduce the heat, and simmer, covered, until tender, 20 to 25 minutes; drain well.

2. Melt the butter in a large skillet over medium heat. Add the bell pepper and onion and cook, stirring frequently, until crisp-tender, about 3 minutes.

3. Add the drained peas and rice and cook until thoroughly heated, about 10 minutes, stirring occasionally. Be careful not to overcook. Add the garlic powder, the remaining 1/4 teaspoon salt, and the pepper. Garnish with parsley sprigs, if using.

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