Hopping john

Hopping john

Ingredients/Components

• salt - 1 tsp
• water
• chopped onion - 1 c
• bay leaf - 1 item
• garlic clove, minced - 1 item
• chopped green bell pepper - 1 c
• cooked long grain rice - 3 c
• red cayenne pepper - 1/16 tsp
• dried black-eyed peas or 2 c - 1 c
• thick bacon slices, cut into 1/2-inch pieces - 4 item
• Add cold water to cover

How to make hopping john:

Wash beans and pick over, removing any pebbles or dirt. Add cold water to cover. Soak 12 hours or overnight. The quick-soak method can be used. If using fresh peas, this is not necessary. Rinse peas and drain.

Cook bacon in a Dutch oven until browned. Add onion, green pepper and garlic. Saute until onion is tender. Add beans or peas, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans or peas are tender, adding water as necessary. Remove bay leaf. Stir in cooked rice. Cover and continue simmering about 10 minutes or until liquid is absorbed. Makes 6 servings.Variation: Red Beans and Rice: Soak red beans as directed in Hopping John above. Drain beans and place in a large pot. If desired, add 1 (1 pound) smoked ham hock. Add cold water to cover. Omit bacon and green pepper. Add onion, garlic, salt, bay leaf and red pepper. Bring to a boil, then reduce heat and simmer, covered, about 3 hours or until beans are tender. Serve over hot, cooked rice. Makes about 6 servings.

Recipe categories: Ground beef, Beef, Beans.