Hoppin’ John from Hoppin John’s Lowcountry Cooking by John Martin Taylor
My namesake. Throughout the South this humble dish of “peas” and rice is eaten on New Year’s Day for good luck, with a plate of greens cooked with a hog jowl and plenty of corn bread to sop up...
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Ingredients
- 1 medium onion, chopped (about ¾ cup)
- 1 smoked ham hock
- 1 cup long-grain white rice
- 1 cup small dried beans such as cowpeas or black-eyes
- 1 dried hot pepper (optional)
- 5 to 6 cups water
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