• St. John 05

    From Dave Drum@1:3634/12 to All on Wed Jun 23 09:18:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Elise' Hoppin' John
    Categories: Pork, Beans, Vegetables, Herbs, Rice
    Yield: 5 Servings

    1/3 lb Bacon
    +=OR=+
    1 Ham hock
    +=PLUS=+
    2 tb Oil
    1 Rib celery; diced
    1 sm Yellow onion; diced
    1 sm Bell pepper; diced
    2 cl Garlic; minced
    1/2 lb Dried black-eyed peas
    1 Bay leaf
    2 ts Dried thyme
    1 ts (heaping) Cajun seasoning
    Salt
    2 c Long-grain rice
    Scallions or green onions
    - for garnish

    If you are using bacon, cut it into small pieces and cook
    it slowly in a medium pot over medium-low heat. If you are
    using a ham hock, heat the oil in the pot. Once the bacon
    is crispy (or the oil is hot), increase the heat to
    medium-high and add the celery, onion, and green pepper
    and sauté until they begin to brown, about 4-5 minutes.
    Add the garlic, stir well and cook for another 1-2
    minutes.

    Add the black-eyed peas, bay leaf, thyme and Cajun
    seasoning and cover with 4 cups of water. If you are using
    the ham hock, add it to the pot and bring to a simmer.
    Cook for 30 minutes to an hour, or longer if needed, until
    the peas are tender (not mushy).

    While the black-eyed peas are cooking, cook the rice
    separately according to package instructions.

    When the peas are tender, strain out the remaining cooking
    water. Remove and discard the bay leaf. Taste the peas for
    salt and add more if needed. If using a ham hock, remove
    it from the pot, pull off the meat, and return the meat to
    the pot.

    Serve the dish either by placing a ladle-full of
    black-eyed peas over steamed rice, or by mixing the two
    together in a large bowl. Garnish with chopped green
    onions. Serve with collard greens, kale, beet or turnip
    greens.

    Yield: Serves 4-6 as a side dish

    From: http://www.simplyrecipes.com

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