Hoppin' John
I make this every New Year's day. That's why I always make a ham for Christmas, so I'll have a nice bone for this dish.
Calories per serving: 419kcal
Ingredients
Beans
- 1 Onion chopped
- ⅓ Green pepper chopped
- ⅓ Red Bell Pepper chopped
- ⅓ Yellow bell pepper chopped
- 1 teaspoon Bacon fat
- 1 Hambone
- 1 pound Black eyed peas dry
- 1 teaspoon Zatarain's Creole Seasoning
- 1 quart Water
Rice
- 1 cup Jasmine Rice
- 2 cup Water
- 1 teaspoon unsalted butter
- ¼ teaspoon Salt
Extras
- Trappey's Hot Peppers
- Louisiana Hot Sauce, Crystal is a good choice
- Sour Cream
- Corn Bread
- Steamed Kale
Instructions
- In a deep heavy pot, sauté the onions and peppers in the bacon fat until the onions are translucent. Add the ham bone, black-eyed peas, water, and seasoning. The water should cover the beans completely - add more water as needed. Reduce heat and cover. Simmer for about 2 1/2 hours, or until the beans have completely softened. Cut some of the meat away from the bone and mix it in well.
- To make the rice, put the rice, water, butter, and salt into a heavy pan. Cover and simmer until the rice has absorbed all the water, about 20 minutes.
- When the rice is done, serve the beans over the rice, and offer the other ingredients to those who wish them.
Notes
Variations
You can add a little smoke flavoring if you want.
You can add a little smoke flavoring if you want.
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