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More Hoppin’ John Recipes in Rice Recipes
• 1/2 pound slab bacon, in one piece
• 2 cups dried black-eyed peas
• 2 quarts water
• 1 teaspoon salt
• 1 cup rice
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.
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