FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesPork: Glazed to Roast >  Hoppinjohn, Hopping John

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Hopping John, Hoppinjohn

See also: Hoppin' John Facts and Trivia.
More Hoppin’ John Recipes in Rice Recipes
 

INGREDIENTS

    • 1/2 pound slab bacon, in one piece
    • 2 cups dried black-eyed peas
    • 2 quarts water
    • 1 teaspoon salt
    • 1 cup rice
     

DIRECTIONS

Soak the black eyed peas overnight in cold water. 

Cook the bacon in 2 quarts of water for 45 minutes.

Then add the black eyed peas and salt, and continue cooking for 30 minutes or until peas are almost cooked and tender.

Add the rice and boil for 15 to 20 minutes longer.

Take the piece of bacon, and slice or julienne.

Drain the rice and peas thoroughly, place in a casserole dish and put in a warm oven for 5 to 10 minutes to dry and fluff the rice.

Remove from oven, and top with the sliced bacon.

 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages