The following black-eyed pea recipe is courtesy of SurvialBlog reader Ben P. He calls it Big Ben’s Hopping John.
Ben notes: “Some folks think the rice should be cooked separately, but that isn’t how Grandma ever remembers it being served up. The ham hocks are the best way to go by far.”
- 1/2 lb dried black eyed peas
- 1 smoked ham hock, or 1 lb diced ham, or 12 oz diced bacon
- 1 medium onion, diced
- 1 tsp minced garlic
- 1 tsp cayenne pepper
- 1 jalapeno, diced with seeds and veins removed
- 2 tablespoons Chipotle sauce
- 1 cup long grain rice
- Soak peas 1 hour in warm water.
- Cook ham hock in enough water to cover for 30 minutes.
- Add peas, onion, garlic, cayenne, and jalapeno.
- Simmer/slow boil covered for 45 minutes.
- Stir in rice and tabasco sauce. Cook 30 minutes at low, or until rice and peas
- Remove ham hock.
- Dice meat and discard fat and bone.
- Return to pot. Add one can of stewed diced tomatoes, if desired.
This recipe makes about six servings (or just four servings if you have me over for dinner).
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!