Hopping John

• 1 1/4 c. dry black-eyed peas
• 4 c. water
• 1 1/2 c. onion, chopped
• 1/2 tsp. pepper
• 1/4 tsp. crushed dried red pepper
• 1 large clove garlic, minced
• 1 bay leaf
• 8 oz. salt pork, rinsed and cut in 12 pieces
• 3 c. cooked long grain rice

1. Rinse peas.
2. In a 3-quart saucepan, add peas to water ; cover and bring to boiling.
3. Boil for 2 minutes; remove from heat and let stand for 1 hour.
4. Add onion, pepper, red pepper, garlic and bay leaf.
5. Bring to boiling, cover and simmer for 1 hour, stirring once or twice.
6. Stir in salt pork and simmer, uncovered, for 50 to 60 minutes more, until tender, stirring frequently.
7. Remove salt pork and bay leaf; mash the pea mixture slightly.
8. Season to taste with salt, if desired.
9. Serve with hot rice.

blackeyed peas, water, onion, pepper, red pepper, clove garlic, bay leaf, salt pork, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294290 (may not work)