MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Elise' Hoppin' John
Categories: Pork, Beans, Vegetables, Herbs, Rice
Yield: 6 Servings
1/3 lb Bacon -OR-
1 Ham hock; plus:
2 tb Oil
1 Celery rib; diced
1 sm Yellow onion; diced
1 sm Bell pepper; diced
2 cl Garlic; minced
1/2 lb Dried black-eyed peas
1 Bay leaf
2 ts Dried thyme
1 ts Cajun seasoning; heaping
Salt
2 c Long-grain rice
Scallions or green onions;
- for garnish
If you are using bacon, cut it into small pieces and cook it slowly
in a medium pot over medium-low heat. If you are using a ham hock,
heat the oil in the pot. Once the bacon is crispy (or the oil is
hot), increase the heat to medium-high and add the celery, onion,
and green pepper and saute until they begin to brown, about 4 to
5 minutes. Add the garlic, stir well and cook for another 1 to
2 minutes.
Add the black-eyed peas, bay leaf, thyme, and Cajun seasoning and
cover with 4 cups of water. If you are using the ham hock, add it
to the pot and bring to a simmer. Cook for 30 minutes to an hour,
or longer if needed, until the peas are tender (not mushy).
While the black-eyed peas are cooking, cook the rice separately
according to package instructions.
When the peas are tender, strain out the remaining cooking water.
Remove and discard the bay leaf. Taste the peas for salt and add
more if needed. If using a ham hock, remove it from the pot, pull
off the meat, and return the meat to the pot.
Serve the dish either by placing a ladle-full of black-eyed peas
over steamed rice, or by mixing the two together in a large bowl.
Garnish with chopped green onions. Serve with collard greens, kale,
beet, or turnip greens.
Recipe FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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