Rice Dishes, Vegetables

Hoppin' John

  • 1 1/3 cups Dried blackeyed peas
  • 5 cups Water
  • 1/2 teaspoon Salt
  • 1 1/3 cup Long grain rice
  • 1 tablespoon Vegetable oil
  • 1 medium Onion, finely chopped
  • 1 14 oz can Tomatoes, peeled
  • 1/4 teaspoon Cayenne pepper
  • 1/4 teaspoon Black pepper

    • Hoppin' John, a mixture of black-eye beans and rice, is an indispensable part of the Southern "soul food" repertoire. It is traditionally served with ham hocks or smothered pork chops, collards greens and corn bread.

    Soad the blackeyed peas in cold water overnight, then drain.Soak the long grain rice in water for 30 minutes, then drain.

    Put the beans ina large saucepan and pour over the water and salt. Bring to the boil reduce the heat to low and half-cover the pan. Simmer for 1-1/2 hours. Stir in the rice, re-cover and simmer for 15 minutes.

    Meanwhile, heat the oil in a frying-pan.Add the onion and fry until it is soft. Remove the pan from the heat and stir in the tomatoes and the juice from the can, and the seasonings. Pour the mixture into the beans and rice, and stir to blend. Re-cover and simmer for a further15 to 20 minutes, or until the rice andbeans are cooked and tender. Serve at once.

    Makes 4 to 6 servings.

    Source: Classic Dishes of the World

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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