Southern Hoppin John
By: Carla
Published: Thursday, July 8, 2010 - 6:06pm

Ingredients




1 cup Black eyed peas, washed, picked over, and soaked (I used canned, undrained)
4 ounces slab bacon or 1 smoked ham hock
1 large onion
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

Preparation

1 Put the peas in a medium pot with the bacon or ham hock, onion, herb, and water to cover by at least 2-inches. 2 Bring to a boil over medium high heat. 3 Turn heat down to medium and cook, skimming any foam that arises, until the peas are tender, 1 to 1 1/2 hours. 4 Remove the meat and reduce the liquid to about 3 cups; as the liquid is reducing, cut the meat into chunks, removing extremely fatty pieces if you like. 5 Return the meat to the pot. 6 Taste the cooking liquid and add salt and pepper if needed. 7 Remove the rosemary or thyme sprigs if you used fresh herbs. 8 Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes. 9 At this point, you may let this dish sit for 15 to 29 minutes before serving. 10 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.

About


This is a Southern Traditional dish of black eyed peas and rice.
Adapted from How to Cook Everything by Mark Bittman