Submitted by: CPR Family
A southern classic with vidalia onions and sliced hot peppers, Hoppin' John is delicious sprinkled with cider vinegar or a little artichoke relish on the side.
- 1/2 lb. slab bacon or ham hock
- 2 cups field peas or black eyed peas (fresh, frozen, or dried. If using dried peas, soak overnight in cold water)
- 1 tsp. salt
- 1 med. Vidalia onion diced.
- 1 or 2 small cayenne peppers, seeded and very thinly sliced. (optional)
- 1/4 cup cider vinegar (optional)
- 1 cup Carolina Plantation Rice
Cook bacon or ham hock in 2 quarts of water about 30 to 45 minutes. Add peas and salt. Continue cooking at a soft boil for 30 minutes or until peas are almost tender. Add rice, onion, and pepper. Boil 15 to 18 minutes. Lift out bacon or ham hock. Drain peas and rice thoroughly. Put over low heat for a few minutes or until rice is fluffy. Stir only with a fork.