July 27, 2010

Hoppin' John

1/4 lb. salt pork, diced
1 medium onion, coarsely chopped
2 ribs celery, chopped
1 clove garlic, minced
2 cups. water
1 tsp. salt
1/8 tsp. hot pepper sauce
1 cup. uncooked rice
1 (16oz) can black eyed peas, drained and rinsed
1/2 cup. jalapeños, minced

In large pot, fry pork over medium heat until crisp and fat has been rendered. add onion, celery and garlic; cook until vegetables are tender but not brown. add water, salt, jalapeños and hot pepper sauce; bring to a boil. Cover. reduce heat to low; simmer 30 minutes.

Stir in rice; cook 20 to 25 minutes or until rice is tender and liquid has been absorbed. Add peas during last 10 minutes of cooking time.
6 servings.

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