| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Cow peas, soaked overnight |
| 1/4 | lb | Salt pork or other seasoning |
| meat | ||
| 1 | c | Uncooked rice |
| 3 | T | Bacon drippings |
INSTRUCTIONS
From: M. M. McBride, Encyclopedia of Cooking (1959)* HOPPIN' JOHN: A dish of rice and peas, native to South Carolina. Boil the peas with salt pork until tender, 1-1/2 to 2 hours, or 30 minutes in a pressure cooker Add the peas and 3 cups of the water in which they were cooked to rice and drippings. Cook over slow heat for 1 hour. Serves 6. NOTE: Dried Black eyed peas or Crowder peas may be used. Posted to recipelu-digest Volume 01 Number 503 by AsterBIu <[email protected]> on Jan 12, 1998
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