Print Recipe

HOPPIN’ JOHN VII

Yield: 6 to 8 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

“Note: A quick and low-cost dish.”—Jane Self, Union County (New Albany), Country Cooking from the Mississippi Farm Bureau Federation (1987)