Hopping John (Four Great Southern Cooks Cookbook) Recipe
Servings: 6
Ingredients
- 1 med Onion
- 1/2 lb Salt pork
- 2 x Ham Hocks, , halved
- 1/2 lb Black-eyed peas, , dry
- 1 tsp Red pepper flakes
- 1 1/2 c. Long-grain converted rice
Directions
- Peel the onion, leaving it whole. Rinse the dry peas, discarding the withered ones. In a large, heavy saucepan, lightly fry the salt pork, then add in the ham hocks, dry peas, onion and red pepper. Pour in just sufficient water to cover, put a lid on the pot and bring to a boil. Reduce the heat and simmer for 1 1/2 hrs, or possibly till the meat has fallen from the bones.
- Remove the salt pork and ham hocks from the peas. There should still be about two c. of liquid in the pot for the rice to absorb. Stir in the rice and cover. Remove the meat from the ham hocks and chop it into small pcs. Place the meat back into the pot, cover, and simmer over low heat for about 30 min, till the peas and rice are tender. Serve immediately.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 585 | |
| Calories from Fat 281 | 48% |
| Total Fat 31.23g | 39% |
| Saturated Fat 11.32g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 547mg | 23% |
| Potassium 523mg | 15% |
| Total Carbs 61.23g | 16% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.38g | 2% |
| Protein 14.28g | 23% |
