Hopping John

* Exported from MasterCook *

Hopping John

Recipe By : Finest Old Southern Recipes, 1972, p. 31
Serving Size : 8 Preparation Time :0:00
Categories : Holiday Southern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon or salt pork
6 cups cold water
1 cup dried black-eyed peas
1 cup uncooked rice
1/2 teaspoon salt -- optional
1/4 teaspoon pepp

Put the bacon or salt pork into a large saucepan. Add the water and
bring to boiling. Reduce heat, cover, and simmer 45 minutes.
Meanwhile, sort and thoroughly wash the peas. Add gradually to bacon
and water so boiling will not stop. Cover pan and simmer about 1-1/2
hours, or until peas are almost tender, stirring occasionally.
Gradually add the remaining ingredients so boiling will not stop. Cover
and simmer about 30 minutes, stirring occasionally, or until a kernel of
rice is soft when pressed between fingers. If necessary, ad more
boiling water during cooking. Remove bacon and drain pea-rice mixture
thoroughly in a colander or sieve. Cover colander with a clean cloth;
set over hot water until ready to serve. Slice the bacon and keep
warm. To serve, turn the pea-rice mixture into a warm serving bowl and
garnish with parsley. Accompany with the sliced bacon.

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NOTES : From the cookbook: "Originally a native of South Carolina and
now relished throughout the South, this blackeyed pea and rice mixture
is a traditional Carolina New Year's Day good luck dish. "Eat peas on
New Year's Day to have plenty of everything the rest of the year."
There are those who think it was named for a Charleston hotel waiter who
served it to his fashionable customers."
Lou Parris, 12/96