Hoppin'john - new style
Yield: 4 Servings
Ingredients:
- 2 c Black-eyed Peas cooked
- 1/2 c Rice white or brown
- 1 1/2 c Water
- 1/2 c Celery chopped
- 1/2 c Onion chopped or
- 1/4 c Green pepper chopped
- 4-5 green spring onions chp
- 4 oz Mushrooms sliced canned
- 2 ts Poultry Seasoning
- 4 Tomatoes crushed
- 1/2 ts Red pepper
Instructions:
crushed (opt) Directions: Combine ingredients in a stockpot or crockpot and cook until rice is done about 45 minutes to 1 hour. A little more liquid may have to be added. Stir occasionally to prevent sticking as the mixture thickens whichever method is used. In crockpot cook about 4 hours on high and 6-7 hours on low heat. Cook's Note: In any authentic Southern cookbook there will almost always be a recipe for Hoppin' John which is basically a combination of rice and black- eyed peas. To this basic recipe each cook will add his/her personal touches and I have added mine. White rice is traditional but brown rice has more fiber. Tomatoes are optional. Mushrooms are a modern touch. In some areas red pepper sauce or tabasco sauce replaces the crushed red pepper. In Texas Purple Hull peas are frequently used with Picante Sauce served on the side. In Louisiana Red Beans and Rice are the popular combination. In other places is found the combination of black beans and rice as the popular dish. Serving size: 1.5 Cups. Cal 195 Prot 9.5 gm Chol 0 Carb 39 gm Sod 300 mg Dietary fiber 1.75 gm Fat 1.25 (5% from fat) Iron 3.25 Calcium 75 Exchanges: 2 Breads 1.75 Veg. Updated from old family recipe. A.Broaddus 3/14/72
