A big helping of Hoppin' John with Hot Water Cornbread. Yum! Yum!
Sometimes it is so hard to put dinner on the table, because you just don't know what its going to be! Each day I'm searching my menu planner, and begging my hubby to tell me what he wants to eat. Well, if they sold "I don't know" or, "you'll find something", I would have dinner ready seven days a week without the usual guessing game. Are you having this problem too? Well, I took an old staple, and put my spin on it and came up with a mighty tasty meal. To round out the meal, I serve this with sliced tomatoes, and Louisiana hot pepper sauce. Here's my recipe for this popular Southern dish:
Hoppin' John
4-5 slices of bacon (fried and drained)
1- medium onion, chopped
1/4 cup red, green, yellow, and orange, sweet peppers, chopped
1-cup long grain rice
1-can chicken broth and 1/2 can water
1-1/2 cup cooked black-eyed peas, (can peas are ok drained and rinsed)
1-teaspoon salt or to taste
Black pepper to taste
dash hot pepper sauce
Method:
Cook rice in broth and water until tender. If too dry add more broth. Set aside. Cook bacon until crisp. Drain on paper towel and set aside. Chop onions and saute them in a little of the bacon fat until tender. Add peppers, cook until tender. Add peas and pepper sauce. Heat thoroughly. Mix all ingredients together, with the exception of bacon, in a lightly greased casserole. Season to taste and add more broth if needed. Cover and put into a 350 degree over to heat. Crumble bacon on top and serve.Delicious!
Hot Water Cornbread:
3-Tablepoons plain corn meal
1-2, level Tablespoons plain flour
2-level Tablespoons baking-powder
1/2 teaspoon salt
sugar to taste if want
very hot water
Hot oil to fry(enough to just cover the bottom of the frying pan)
Method:
Mix all dry ingredients. Slowly add hot water until moistened. Take up a tablespoon of the mixture with moist hands and shape into a patty. Brown evenly on both sides. Drain on paper towel. Makes about 3. Enjoy!
