From Addy’s Cookbook: A Peek at Dining in the Past With Meals You Can Cook Today © 1994 by Pleasant Company Publications, Inc. Reprinted with permission of American Girl Publishing, Inc.
- Yield:6 servings
- 6 slices bacon
- 2 cups water
- 1 16-ounce package frozen black-eyed peas
- 1 cup rice
- 1 teaspoon salt
- 1/4 teaspoon pepper
Place 2 layers of paper towels on the counter next to the stove. Separate the bacon strips and place them side by side in the skillet.
Turn the heat to medium high. Have an adult help you cook the bacon until the edges start to curl. Use the tongs to turn each slice to the other side. Continue cooking, turning the slices frequently.
When the bacon is golden brown and crisp, lift it out of the skillet and put it on the paper towels to cool and drain. Save the bacon drippings in the skillet.
Measure the water into the saucepan. Turn the heat to high.
When the water boils, or bubbles rapidly, have an adult help you add the black-eyed peas and rice to the water. Stir well.
Stir in the salt, pepper, and 2 tablespoons of the bacon drippings.
Let the water come to a boil again. Then turn the heat down to low.
Cover the saucepan and cook the Hoppin' John about 20 to 25 minutes, until the black-eyed peas and rice are tender. The water should be absorbed into the mixture.
Crumble the bacon with your fingers and stir it into the rice and black-eyed peas.
Spoon the Hoppin' John into a bowl and serve.