Title: Hoppin' John
Categories: Southern, Low country
Yield: 6 Servings
1 c Small dried peas such as
- cowpeas or black-eyes
6 c Water
1 Dried hot pepper (optional)
1 Smoked ham hock
1 md Onion (3/4 c); chopped
1 c Long-grain white rice
Wash and sort the peas. Place them in a saucepan, add the water,
and discard any peas that float. Gently boil the peas with the
pepper, ham hock, and onion, uncovered, until tender but not mushy,
about 1-1/2 hours, or until 2 cups of liquid remain. Add the rice
to the pot, cover, and simmer for about 30 minutes, never lifting
the lid.
Remove from the heat and allow to steam, still covered, for another
10 minutes. Remove the cover, fluff with a fork, and serve
immediately.
