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Hoppin' John

    1 lb. dried black eyed peas
    1/2 lb. salt pork, cubed
    1/2 lb. cooked ham, cubed
    1 large onion, chopped
    3 garlic cloves, minced
    1 ham bone
    1/4 tsp. (more to taste) crushed red pepper
    pepper to taste
    3 cups cooked rice

  Rinse peas and pick over, removing any small stones or foreign
 particles. Cover with cold water in a large pot, bring to a boil for
 a minute, remove from heat cover and let sit for one hour.

  In a large skillet, saute the salt pork to render fat, add onion and
 garlic and cook until onion is soft, about 5-6 minutes. Add the onion
 mixture along with the ham bone and seasonings to the pot with the
 peas. Add enough water to cover the ingredients and bring to a
 simmer. Cover and cook for about 1- 1 1/2 hours or until black eyed
 peas are tender but not mushy. Season with salt and pepper to taste.
 Serve over hot cooked rice.