More than one Southern chef has laid claim to the title of the true Hoppin' John, and there's even a restaurant in the Carolinas by that name. Some say he was a plantation cook with a lame leg, and another story calls any Hoppin' John leftovers "Skipping Jenny" after his skipping wife. But whoever the creator was behind this tangy blend of bacon, rice and black-eyed peas, he surely deserves a place in cookbook heaven!
Serves 4 (3/4 cup)
1 cup chopped onion
1 cup water
2/3 cup (2 oz) uncooked Minute Rice
1/4 cup Hormel Bacon Bits
1/4 teaspoon Tabasco sauce
10 ounces (one 16 oz can) black-eyed peas or pinto beans, rinsed and drained
In a large saucepan sprayed with butter-flavored cooking , saute onion for 5 minutes. Stir in water, uncooked rice, bacon bits, and Tabasco sauce. Bring mixture to a boil. Lower heat, cover, and simmer for 15 minutes. Stir in peas. Continue simmering for 6 to 8 minutes or until mixture is heated through, stirring often.
Each serving equals:
HE: 1 1/4 Protein, 1/2 Bread, 1/2 Vegetable, 1/4 Slider, 5 Optional Calories
146 Calories, 2 gm Fat, 8 gm Protein, 24 gm Carbohrdrate, 466 mg Sodium, 26 mg Calcium, 3 gm Fiber
Diabetic: 1 Meat, 1 Starch, 1/2 Vegetable
Cooking Healthy Across America page 116
Edited by: PATTIANNE5 at: 6/6/2008 (23:38)