| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried black-eyed peas |
| 1 |
|
Piece salt pork; slashed in several places |
| 1 |
|
Red hot pepper |
| 1 |
md |
Onion; chopped |
|
|
Salt |
|
|
Pepper |
| 1 |
c |
Rice |
| 1/4 |
c |
Bacon drippings -Hoppin' John Vinaigrette— |
|
|
Hoppin' John |
| 1 |
md |
Onion; chopped |
| 1/3 |
c |
Red wine vinegar |
| 1 |
tb |
Dijon style mustard |
| 1 |
c |
Peanut oil |
|
|
Salt and pepper |
| 2 |
tb |
Chopped fresh basil |
| 4 |
sl |
Bacon; fried crisp |
INSTRUCTIONS
Combine peas in large pot with water to cover, then add 3 additional cups
of water. Add salt pork, red pepper and onion; season to taste with salt
and pepper. Bring to a boil; cover; reduce heat and simmer until peas are
tender. Add more water as needed. Drain peas, reserving 3 cups of liquid in
pot. Add rice and drippings to liquid in pot and return to boil. Cover;
reduce heat and simmer until rice is cooked, about 30 minutes. Add peas to
rice and mix.
Hoppin John Vinaigrette: Remove salt pork and red pepper from Hoppin' John.
Add onion and toss to combine. In small bowl mix vinegar and mustard, then
slowly whisk in oil. Season to taste with salt and pepper. Add dressing to
Hoppin' John along with basil; toss to combine. Sprinkle with crumbled
bacon. Serve hot or cold.
Posted to recipelu-digest Volume 01 Number 473 by "Diane Geary."
<diane@keyway.net> on Jan 7, 1998
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