Hoppin' John Savannah Style

Hoppin' John Savannah Style
4 servings
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1 cup chopped celery
1 1/2 cups dried cowpeas (field peas), soaked overnight
2 onions, chopped
1 bell pepper, chopped
1 cup water
3/4 pound hog jowl, finely chopped
2 cups rice
1 cup chicken broth

Combine all ingredients except for the rice and chicken broth in a saucepan and turn the heat to medium for 15 minutes. Then reduce to low and cook approximately 1 hour or until done.

Add the raw rice and chicken broth and cook entire mixture over medium heat for 15 minutes or until done. Serve immediately with corn bread and collard greens.

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