Hopping John

Hopping John

Black-eyed peas and rice

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
200g black-eyed peas, soaked in water overnight and drained
1 smoked pork hock
or 1 small piece pickled pork
or 1 ham bone
1 large onion, chopped
200g long-grain rice
freshly ground black pepper
salt

Method

  1. Rinse peas in cold water and place in a large saucepan with pork, onion and enough water to measure twice the depth of peas. Bring to the boil, then cover and simmer for 1 hour or until peas are tender.
  2. Remove pork with slotted spoon; discard any bone and gristle and chop meat into small pieces.
  3. Drain peas into a sieve placed over a bowl. Add enough water to liquid, if necessary, to measure 500 ml.
  4. Return chopped meat, peas and liquid to saucepan, bring to the boil and add rice. Simmer, covered, until rice is tender and liquid is absorbed. Stir in salt and pepper and spoon into a heated serving bowl.
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