Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Hopping John (four Great Southern Cooks Cookbook) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1 Onion
1/2 Pound(s) Salt pork
2 Ham hocks, halved
1/2 Pound(s) Black-eyed peas, dried
1 Teaspoon(s) Red pepper flakes
1 1/2 Cup(s) Long-grain converted rice
Peel the onion, leaving it whole. Rinse the dried peas, discarding
thewithered ones. In a large, heavy saucepan, lightly fry the salt
pork,then add the ham hocks, dried peas, onion and red pepper. Pour in
justenough water to cover, put a lid on the pot and bring to a boil.
Reducethe heat and simmer for 1 1/2 hours, or until the meat has fallen
fromthe bones.Remove the salt pork and ham hocks from the peas. There
should still beabout two cups of liquid in the pot for the rice to
absorb. Stir in therice and cover. Remove the meat from the ham hocks
and chop it intosmall pieces. Place the meat back into the pot, cover,
and simmer overlow heat for about 30 minutes, until the peas and rice
are tender. Serveimmediately. Serves 6-8.Typed by Carolyn CloeRecipe
by: Daisy Redman Posted to MC-Recipe Digest V1 #530 by robin
carr<> on Mar 21, 1997

Scale this recipe to Servings [?]