Hoppin' John

By Thom7747

The recipe is from the Rice Council Internet address: http://www.usarice.com/domestic/recipes/

Ingredients

• 1 pound meaty ham hocks
• 1 cup chopped onion
• 2 teaspoons salt
• 1/4 teaspoon crushed red pepper
• 3 1/2 cups water
• 2 cups dry blackeyes
• 1 1/2 cups uncooked rice
• Salt and ground black pepper

Details

Servings 8
Adapted from thomcooks.com

Preparation

Step 1

Combine ham hocks, onion, salt, red pepper and water in large saucepan.

Bring to a boil, cover, and simmer 1¼ hours, or until ham is tender.

Meanwhile, wash blackeyes.
1. Combine blackeyes and 6 cups water; bring to boil and boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.

Remove ham hocks from saucepan.
1. If necessary, add water to liquid left in saucepan to measure 3½ cups.
2. Cut meat into small pieces, discarding bone and rind.

Drain blackeyes; discard soaking liquid.
1. Combine ham, blackeyes and rice in large saucepan; bring mixture to a boil.
2. Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed.

Season to taste with salt and black pepper.