Hoppin' John

1. 1

   Wash the peas in a strainer, and soak them for 4 hours in ample fresh water.

2. 2

   When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides.

3. 3

   (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.)

4. 4

   Add onion, and cook until softened, about 5 minutes.

5. 5

   Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.

6. 6

   Let mixture boil 10 minutes, and then add peas.

7. 7

   Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas).

8. 8

   In a bowl, lightly crush tomatoes, and add to pot.

9. 9

   Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.

10. 10

    Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes.

11. 11

    If using hog jowl, remove from pot, and shred meat.

12. 12

    Fluff hoppin' John, and add shredded jowl.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.