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.
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