posted by scooby 12-18-100 1:04 PM
Hoppin John
1 pound meaty ham hocks
1 cup chopped onion
2 teaspoons salt
1/4 teaspoon crushed red pepper
3-1/2 cups water
2 cups dry blackeyes
1-1/2 cups uncooked rice
Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to boil, cover, and simmer 1-1/4 hours, or until ham is tender.
Meanwhile, wash blackeyes and 6 cups water; bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour. Remove ham hocks from saucepan. Add water to liquid left in saucepan to measure 3-1/2 cups, if necessary. Cut meat into small pieces, discarding bond and rind.
Drain blackeyes; discard soaking liquid. Combine ham, blackeyes and rice in large saucepan; bring mixture to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed. Season to taste with salt and black pepper.