Originally a native of South Carolina, Hopping John is now relished throught the South. It is well-known (but not why) that a dish of it eaten on New Year's Day bring good luck all year.
- 1/4 piece of bacon or salt pork
- 6 cups cold water
- 1 cup dried blackeye peas
- 1 cup uncooked rice
- 1/2 tsp. salt
- 1/4 tsp pepper
Put bacon in large saucepan. Add cold water and bring to boiling. Reduce heat, cover and simmer 15 min. Meanwhile, sort and wash the peas thoroughly. Add peas gradually to water so boiling will continue. Cover pan and simmer about 1 1/2 hrs. or until peas are almost tender.
Add the rice, gradually so that boiling will continue. Add the salt and pepper. Cover and simmer about 30 minutes or until a kernel of rice is soft when pressed between fingers. If necessary, add more boiling water during cooking.
Remove bacon and drain pea-rice mixture thoroughly in a colander or sieve. Cover colander with a clean cloth and set over hot water until ready to serve.
Meanwhile, slice the bacon and keep warn.
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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Source: The New World Encyclopedia of Cooking
Submitted By: Jean Trenholm