Hoppin' John

(adapted from _Joy of Cooking_, 1975 edition)

1-1/4 cup dry black-eyed peas
4 cups water
1-1/2 cups chopped onion
3 minced cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 bay leaf
8 oz. coarsely chopped ham hock or salt pork
8 oz. chopped smoked ham or bacon
1 cup uncooked white rice
Tabasco sauce, salt and pepper to taste

Boil the black-eyed peas for two minutes, then remove from heat and set
aside for 1 hour. Add the onion, garlic, black pepper, crushed red
pepper, bay leaf, and ham hock or salt pork. Bring to a boil, cover, and
simmer 1 hour, stirring occasionally. Stir in the ham or bacon and
simmer 1 more hour, uncovered, stirring frequently. Meanwhile, prepare
the rice as directed on the package. Remove the ham hock or salt pork and
the bay leaf from the beans. Stir in the cooked rice. Stir in Tabasco
sauce, salt and pepper to taste.

Serve with cornbread. Happy new year!

--

Mary McGhee



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