Hoppin' John #944 2/10

Categories:
bean, ham, low country, New 2010

3/4 cup dry black-eyed peas
1 cottage ham
1 onion; chopped
1/2 teaspoon crushed red pepper flakes
4 cups Water
3/4 cups rice
cheddar cheese
salt and pepper; to taste
pickled jalapeno pepper pieces

Soak peas for 3 to 4 hours or overnight. In a dutch oven, place peas, ham, onion, red pepper flakes, and water. Bring to a boil; reduce heat and simmer for 1 1/2 hours. Remove from heat and cut meat into pieces. Return meat to the pot and stir in the rice; cover and cook for 15 to 30 minutes depending on what kind of rice you used. Season to taste with the salt and pepper. Sprinkle serving dishes with the shredded cheddar and jalapeno pieces. This original recipe called for twice as much ham and rice. WAY too much. Reduced it by half. Have to try it again to get it right.

Contributor: Allrecipes.com

Yield: 4 servings