Hopping John

How to make Hopping John Recipe - A variation, Red Beans & Rice, is also a popular Southern main dish. It may be cooked with a ham hock instead of bacon. To complete either menu, serve with a green salad and freshly baked biscuits or bread.

Makes 6 servings

Ingredients:
1 cup dried black-eyed peas or 2 cups shelled, fresh,
black-eyed peas
4 thick bacon slices, cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
About 2 cups water
1 teaspoon salt
1 bay leaf
1/16 teaspoon red (cayenne) pepper
3 cups cooked long-grain rice

Method:
Wash beans and pick over, removing any pebbles or dirt. Add cold water to cover.

Soak 12 hours or overnight. The quick-soak method can be used. If using fresh peas, this is not necessary. Rinse peas and drain. Cook bacqn in a Dutch oven until browned.

Add onion, green pepper and garlic. Saute until onion is tender. Add beans or peas, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans or peas are tender, adding water as necessary.

Remove bay leaf. Stir in cooked rice. Cover and continue simmering about 10 minutes or until liquid is absorbed.

Variation
Red Beans & Rice: Soak red beans as directed in Hopping John, above. Drain beans and place in a large pot. If desired, add 1 (1-pound) smoked ham hock. Add cold water to cover. Omit bacon and green pepper. Add onion, garlic, salt, bay leaf and red pepper. Bring to a boil, then reduce heat and simmer, covered, about 3 hours or until beans are tender. Serve over hot cooked rice. Makes about 6 servings.