here’s what I’ll be making today:
Hoppin’ John
1 lb dried black eyed peas
2 T olive oil
1 smoked pork jowl or 1/4 lb thick-cut smoked bacon
Andouille sausage
1 onion, chopped
1/2 t black pepper
1 t crushed red pepper
1 t salt
1 28 oz can tomatoes
1 c uncooked rice
Presoak black eyed peas. Brown pork in olive oil. Add onion, and cook for 5 minutes. Add 8 cups of water, black pepper, red pepper, salt, and bring to a boil; cook for 10 minutes. Add peas, and cook on low boil, uncovered, for 25 minutes. Add tomatoes and rice, reduce heat to low, and cook, covered, for 20 minutes. Turn off head, let stand, then fluff. If you used a jowl, remove, shred meat, and add back in.
(Note: you can sub in frozen black eyed peas, if you, like I often do, fail to plan sufficiently ahead. Ahem.)
Yum!