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Document Id : 1560
File Type : PDF
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Hoppin' John Recipe
HOPPIN' JOHN
1 lb. pigeon peas (or birds eye peas)
1 sprig of thyme
1/2 lb. Portuguese sausage or bacon, diced
1 large Bermuda onion, chopped
1 lb. rice (uncooked)
salt and pepper to taste
Boil the peas and thyme in 2 quarts of water until the peas split. Drain. Fry the sausage (or bacon) until brown. Add the peas and uncooked rice. Season to your taste with salt and pepper. Stir to blend. Cook over low heat in a medium sized pot with the lid tightly sealed for about 3/4 hour.
1 lb. pigeon peas (or birds eye peas)
1 sprig of thyme
1/2 lb. Portuguese sausage or bacon, diced
1 large Bermuda onion, chopped
1 lb. rice (uncooked)
salt and pepper to taste
Boil the peas and thyme in 2 quarts of water until the peas split. Drain. Fry the sausage (or bacon) until brown. Add the peas and uncooked rice. Season to your taste with salt and pepper. Stir to blend. Cook over low heat in a medium sized pot with the lid tightly sealed for about 3/4 hour.
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