Monday, January 16, 2006


Here's a quick recipe for Hoppin' John. Since I really don't like black-eyed peas by themselves, it helps to jazz them up and serve over rice. It's not TOO late!!! Go and enjoy.

Considered a lucky meal for New Years Day, serve this Southern tradition with cornbread. (From Diana Rattray)


* 1 cup chopped onion
* 1 tablespoon bacon drippings
* 1 bag frozen black-eyed peas
* 1 cup chopped cooked ham
* 1/4 teaspoon ground cayenne pepper
* 3 cups hot cooked rice
* salt to taste
* sliced sweet onion, optional

In a large saucepan sauté chopped onion in bacon drippings until tender. Stir in black-eyed peas, ham, and cayenne pepper. Simmer for 10 minutes; stir in hot cooked rice and salt. Serve Hoppin' John hot with sliced onion.

(I cook my black-eyed peas in a chicken stock like bean soup with added celery, a can of diced tomatoes, a ham hock and I add a little seasoned salt--rosa)

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