Hoppin’ John

1. 1

   Over medium heat, place the dried black-eyed peas, 6 cups of water, salt and ham hock. Cook covered over medium heat until tender.

2. 2

   While the peas are cooking, fry the bacon until crisp. Remove bacon, crumble and set aside, reserving the bacon grease.

3. 3

   Saute chopped onion in the bacon grease until softened.

4. 4

   In a large sized sauce pan, with a tight-fitting lid, add the rice, 2 cups of the the pea liquid, 2 cups of water, 2 cups of the cooked black-eyed peas, sauteed onions, bacon grease, crumbled bacon and red pepper flakes.

5. 5

   Cook covered over medium-low heat until rice is done, about 15-20 minutes. If needed, add more pea liquid if rice gets too dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.