Fran’s Hoppin’ John
Categories: Vegetable Side dish, Dixie, Southern
Yield: 1 batch
1 1/2 c dry black-eyed peas
1 lb ham hocks
1 ea onion chopped
1/2 ts crushed red pepper flakes
salt & pepper to taste
4 c water
1 1/2 c long-grain white rice
1 c smoked Cheddar cheese shredded
In a large pan place the peas, ham hock, onion, red pepper, salt & pepper.
Cover with water and bring to a boil.
Reduce heat to med-low & cook for 1 1/2 hours.
Remove ham hock then cut meat into pieces.
Return meat to pot.
Stir in your rice, cover then cook for 20-25 mins. until rice is tender.
Season to taste with salt & pepper.
Sprinkle shredded cheese over top, then serve hot.
ORIGIN: Fran Hewlett, Lake City-FL, circa 2001