Hopping John Black Eye Peas2010-01-01
- Course: Main Dishes
- Yield : 1
- Servings : 8
- Prep Time : 15m
- Cook Time : 1:30 h
- Ready In : 1:45 h
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Our recipe submitter writes: I’m not Cajun, just an ole Mississippi boy, but my Granddaughter married a boy from Mamou so I feel like I’m part of the family. I think all of my Cajun friends will like this dish.
- 1 cup dried black-eyed peas
- 2 or 3 slices bacon or salt pork
- 1 small onion chopped
- 1 or 2 clove garlic crushed or chopped
- 1/2 cup uncooked rice
- 1/2 pound lean ground beef
- Salt, black pepper, and a dash of MSG to taste
In a large bowl cover the dried black-eyed peas with water and refrigerate overnight.
Drain the soaking water, place the peas in a large sauce pan or pot and cover with fresh water. Add the bacon or salt pork, the chopped onion, and the garlic.
Bring to a boil, cover, reduce the heat and simmer for about an hour or until the peas are about tender, yet still a little firm. Add the uncooked rice.
You may need to add a little more water at this time.
Cover and cook for another 20 minutes.
While the rice is cooking, sauté the lean ground beef. Add the beef to the pot with the peas and rice. Season with the salt, black pepper and dash of MSG.
Using very low heat, cook for another 10 minutes. Turn off heat and let sit for 5 or 10 minutes before serving.