Hoppin' John

Name: Hoppin' John
Total time: 1 min
Ingredients: 1 cup dried black-eyed peas or field peas; 2 tablespoons olive oil; 1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon; 1 medium onion, coarsely chopped; 1/2 teaspoon ground black pepper; 1 teaspoon crushed red pepper flakes; 1 teaspoon salt; 5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional); 1 1/2 cups uncooked rice

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(190)

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Total: 1 hours, 30 minutes

Servings: 6

Author : Matt Lee And Ted Lee

black eyed peas pork gluten free

Ingredients

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1 cup dried black-eyed peas or field peas2 tablespoons olive oil1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon1 medium onion, coarsely chopped1/2 teaspoon ground black pepper1 teaspoon crushed red pepper flakes1 teaspoon salt5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)1 1/2 cups uncooked rice

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Instructions

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Step 1

Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.

Step 2

Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.

Step 3

Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.