Fran’s Hoppin’ John

Filed in Gather Food Essential by on January 2, 2011 0 Comments

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

About the Author ()

Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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