Hoppin' John

1. 1

   Wash the neck bones; put in a pot with enough water to cover them and let come to a boil.

2. 2

   Turn the heat to low and cook slowly until tender, about 1 hour.

3. 3

   Remove the neck bones from the pot; skim off the fat and strain the liquid.

4. 4

   If necessary, add water to the broth to make 4 cups liquid.

5. 5

   Put the liquid back into the pot and add the peas, onion, garlic salt, thyme and red pepper. Let come to a boil.

6. 6

   Put in the rice.

7. 7

   Stir well and cover. Reduce the heat to low and let cook slowly for about 30 minutes. Meanwhile, pick the meat off the neck bones.

8. 8

   Add it to the peas and rice for a one-dish meal.

No additional tips available.