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Title: Hoppin' John (Carolina Peas and Rice) Categories: None Yield: 1 Servings 2 c Cow peas; (soaked overnight) 1/4 lb Salt pork or other seasoning -meat 1 c Uncooked rice 3 tb Bacon drippings From: M. M. McBride, Encyclopedia of Cooking (1959)* HOPPIN' JOHN: A dish of rice and peas, native to South Carolina. Boil the peas with salt pork until tender, 1-1/2 to 2 hours, or 30 minutes in a pressure cooker Add the peas and 3 cups of the water in which they were cooked to rice and drippings. Cook over slow heat for 1 hour. Serves 6. NOTE: Dried Black eyed peas or Crowder peas may be used. Posted to recipelu-digest Volume 01 Number 503 by AsterBIu |