Hoppin' John

JANET JORDAN

By
@MRSJANET



pinch tips: Non-Stick Rice Every Time


Comments:

Method:

Stove Top

Ingredients

1/2 lb
black-eyed peas
water to cover
1/4 c
onion, chopped
1
garlic clove, minced
1/2 c
rice
1/2 c
cooked ham, chopped
1/2 tsp
salt
1/4 tsp
pepper
1 tsp
oregano
1 dash(es)
cayenne pepper
1 Tbsp
oil
1/2 tsp
rosemary ground

Directions Step-By-Step

1
Wash peas; add five cups boiling water.
2
Parboil three minutes. Remove from heat, cover and soak four hours.
3
Drain and rinse peas.
4
Saute onion and garlic in oil until onion is tender.
5
Add soaked peas, ham, 1 1/2 cups water and seasonings.
6
Bring to a boil.
7
Reduce heat and simmer, covered, until beans and rice are tender (approximately 25 to 30 minutes). Remove bay leaf before serving.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy