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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise' Hoppin' John
Categories: Pork, Beans, Vegetables, Herbs, Rice
Yield: 5 Servings

1/3 lb Bacon
+=OR=+
1 Ham hock
+=PLUS=+
2 tb Oil
1 Rib celery; diced
1 sm Yellow onion; diced
1 sm Bell pepper; diced
2 cl Garlic; minced
1/2 lb Dried black-eyed peas
1 Bay leaf
2 ts Dried thyme
1 ts (heaping) Cajun seasoning
Salt
2 c Long-grain rice
Scallions or green onions
- for garnish

If you are using bacon, cut it into small pieces and cook
it slowly in a medium pot over medium-low heat. If you are
using a ham hock, heat the oil in the pot. Once the bacon
is crispy (or the oil is hot), increase the heat to
medium-high and add the celery, onion, and green pepper
and sauté until they begin to brown, about 4-5 minutes.
Add the garlic, stir well and cook for another 1-2
minutes.

Add the black-eyed peas, bay leaf, thyme and Cajun
seasoning and cover with 4 cups of water. If you are using
the ham hock, add it to the pot and bring to a simmer.
Cook for 30 minutes to an hour, or longer if needed, until
the peas are tender (not mushy).

While the black-eyed peas are cooking, cook the rice
separately according to package instructions.

When the peas are tender, strain out the remaining cooking
water. Remove and discard the bay leaf. Taste the peas for
salt and add more if needed. If using a ham hock, remove
it from the pot, pull off the meat, and return the meat to
the pot.

Serve the dish either by placing a ladle-full of
black-eyed peas over steamed rice, or by mixing the two
together in a large bowl. Garnish with chopped green
onions. Serve with collard greens, kale, beet or turnip
greens.

Yield: Serves 4-6 as a side dish

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... I spent the day breaking all the culinary laws.
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