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
- ½ 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 ½ cups uncooked rice
- Nutritional Information
Nutritional analysis per serving (6 servings)
323 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 12 milligrams cholesterol; 515 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- 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.
- 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.
1 hour 30 minutes
Dining and Cooking