Hoppin' John (New Year)
Good, inexpensive hearty meal although I would spice it up a little more probably with garlic and more onion.
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 1/6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
black-eyed peas
dry |
|
| 1 | pound |
ham hock
|
|
| 1 | each |
onions
chopped |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | cups |
water
|
|
| 1 ½ | cups |
long grain rice
white |
|
| 1 | cup |
cheddar cheese
shredded smoked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
black-eyed peas
dry |
|
| 453.6 | g |
ham hock
|
|
| 1 | each |
onions
chopped |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 946 | ml |
water
|
|
| 355 | ml |
long grain rice
white |
|
| 237 | ml |
cheddar cheese
shredded smoked |
|
Directions
In a large pat place the peas, ham hock, onion, red pepper, salt and pepper.
Cover with water and bring to a boil.
Reduce heat to medium-low and cook for 1½ hours.
Remove ham hock and cut meat into pieces.
Return meat to pot.
Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes.
Season to taste with salt and pepper.
Sprinkle shredded cheese over top, if desired.
Serve
