I kid you not, I had never had Hoppin’ John before. Liked it.
Seriously easy, too. Just go get you some blackeyes and tomatoes from your deep freezer, bacon from the fridge…
Recipe calls for canned peas. We used 1lb. frozen.
HOPPIN’ JOHN VII
Yield: 6 to 8 servings
- 4 C tomatoes fresh chopped or stewed (the latter preferably homemade—see recipes in Basics and Canning … sections—or use 2 16-oz cans)
- 1 bell pepper seeded, copped
- 1 small onion chopped
- Salt pepper, to taste
- 1 Tbsp butter
- 2 C cooked rice
- 2 to 3 15- oz cans black-eyed peas heated
- Cook together tomatoes, bell pepper, onion, and salt and pepper in butter until tender. To serve, place a mound of rice on each plate, top with peas, then with tomato mixture.
“Note: A quick and low-cost dish.”—Jane Self, Union County (New Albany), Country Cooking from the Mississippi Farm Bureau Federation (1987)