HOPPIN’ JOHN VII
Yield: 6 to 8 servings
fresh chopped or stewed (the latter preferably homemade—see recipes in Basics and Canning … sections—or use 2 16-oz cans)
pepper, to taste
2 to 3 15-
cans black-eyed peas
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)