Options:

Include nutrition information?

Hoppin' John

Created by Luv2Kook on January 4, 2014

Step 1: Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris.
Step 2: Soak, rinse, and drain dried black-eyed peas.
Step 3: Place black-eyed peas in a large soup pot over medium-high heat, and cover with cold water. Bring to a boil.
Step 4: Remove from heat. Cover, and let stand 1-2 hours.
Step 5: Drain, and rinse beans.
Step 6: Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon (or fatback, or ham hock), onion, and red pepper.
Step 7: Add water or chicken broth. Bring to a boil.
Step 8: Reduce heat to medium-low, and cook for 1 1/2-2 hours, or until the peas are tender, but not mushy (do not boil, as the beans will burst).
Step 9: Remove bacon, fatback, or ham hock, and cut into bite-size pieces. Return meat to pot.
Step 10: Stir in rice, cover, and cook 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat, and season to taste with salt and pepper just before serving.