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Hopping John

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CATEGORY CUISINE TAG YIELD
Grains American 1 Servings

INGREDIENTS

2 c Dried Black-eyed peas
1/2 lb Bacon; in one piece
1 ts Salt
1 c Long-grained rice

INSTRUCTIONS

From: The Early American Cookbook, by Hyla O'Connor (1974)
Pick over peas. Cover with cold water and let soak overnight. Put bacon in
a kettle with 2 quarts of water, bring to a boil, and simmer about 1 hour.
Add drained peas and salt and return to a boil. Continue cooking gently for
about 30 minutes or until peas are almost tender. Add rice, bring to a
boil, and simmer 15 to 20 minutes, or until rice is tender. Remove bacon
and reserve. Drain peas and rice and put in a warm oven for a few minutes
until rice is fluffy. Slice bacon and serve with the peas and rice, along
with hot corn bread and butter.
Posted to recipelu-digest Volume 01 Number 503 by AsterBIu
<AsterBIu@aol.com> on Jan 12, 1998

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