Hoppin' John Friday, December 12, 2008


A Dollywood Recipe

1 pound dried black-eyed peas
4 ounces salt pork, rind removed, diced, or thick bacon or hog jowl, diced
1 cup chopped onion
4 TBSP minced garlic
2 cups cooked ham
1 cup celery, diced
1 cup red pepper, diced
1 cup green pepper, diced
1 TBSP Creole or Cajun seasoning mixture
1/2 tsp salt
1/2 tsp pepper
1/2 cup chili peppers


Follow package instructions, soak back-eyed peas overnight or cover with water, boil for 2 minutes, then let stand for 1 hour. Drain. In a small skillet, saute the diced salt pork with onion until onion is browned. Combine salt pork and onions with the drained peas and the remaining ingredients; add water just to cover. Simmer for about 1 1/2 to 2 1/2 hours, or until tender, checking and adding a little more water if necessary. Taste and adjust seasonings. Serve with hot boiled rice, spinach or other greens, and freshly baked skillet cornbread.


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