Southern Hoppin John
1 cup Black eyed peas, washed, picked over, and soaked (I used canned, undrained)
4 ounces slab bacon or 1 smoked ham hock
4 teaspoons inch sprig fresh rosemary, 2 sprigs fresh thyme, or ½ dried ro1/8 teaspoon red pepper flakes
salt and freshly ground black pepper
1 1/2 cups long grain rice
Put the peas in a medium pot with the bacon or ham hock, onion, herb, and water to cover by at least 2-inches.
Return the meat to the pot.
Remove the rosemary or thyme sprigs if you used fresh herbs.
Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes.
Notes: I had canned black eyed peas and leftover cooked rice. I added the black eyed peas uncooked with the bacon, onion, and thyme sprigs and let them simmer for about 1/2 hour. Then added the cooked rice and red pepper flakes, and about 2 - 3 tablespoons of water and let that simmer about another 20 minutes.
This is a Southern Traditional dish of black eyed peas and rice.
Adapted from How to Cook Everything by Mark Bittman
Thursday, July 8, 2010 - 6:06pm