Hoppin’ John

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HOPPIN’  JOHN

HOPPIN' JOHN

Ingredients:

  • 1 c. dried blackeyed peas
  • 1 pod red pepper
  • 1/2 lb. bacon or salt pork, diced
  • 3 c. cooked rice
  • As need for taste:  salt, black  pepper and cayenne pepper

Directions:

Wash peas and soak overnight.  Using the same liquid, add the pork and pepper pod; cook until peas are tender but whole.  Add cooked rice, salt and other peppers and mix well.  Place in a covered casserole and cook until all the liquid is absorbed.  Serves 8.

Black Eyed Peas with Sausage

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BLACK-EYED  PEAS  WITH  SAUSAGE

BLACK-EYED PEAS WITH SAUSAGE

Ingredients:

  •  1/2 lb. pork sausage (bulk hot or mild)
  • 2 c. water
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dry mustard
  • 2 (10 oz.) pkgs. frozen black-eyed peas

Directions:

Brown sausage in a large skillet; drain.  Add water and seasoning and bring to a boil.  Add peas and return to a boil.  Cover, reduce heat and simmer 40 to 45 minutes.  Yield: 6 to 8 servings.

Tangy Peas with Turmeric

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TANGY  PEAS  WITH  TURMERIC

TANGY PEAS WITH TURMERIC

Ingredients:

  • 1/2 lb. sugar snap peas
  • 1 pkg. snow peas
  • 2 tsp. margarine
  • 1 tsp. olive oil
  • 1 clove garlic, minced
  • 1/4 tsp. turmeric
  • 1 tbsp. lemon juice
  • 1 tbsp. finely chopped fresh mint
  • 1/8 tsp. salt
  • Freshly ground black pepper, to taste

Directions:

Bring 2 cups water to boil in medium sized pan. Snap the ends off the snap and snow peas.  Add the sugar snaps to the boiling water and time 30 seconds; add the snow peas and time 1 minute.  Drain and rinse with cold water to stop the cooking completely.  Pat dry with paper towels.  In a medium skillet heat the margarine and olive oil over medium heat.  Add the garlic and saute 1 minute.  Add the turmeric and lemon juice; swirl to incorporate.  Add the peas, mint, salt and pepper.  Stir for about 2 minutes to heat the peas through.  Serve immediately.  All snow peas may be used if snap peas are out of season.