HOPPING JOHN (BLACK-EYE PEAS WITH RICE)

Ingredients

PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
BACON,SLICED,RAW 3 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
PEAS,BLACKEYE,CANNED,INCL LIQUIDS 27 lbs 3 gal 3/4 qts
RICE,BROWN,LONG GRAIN,DRY 3-1/4 lbs 2 qts
WATER 8-7/8 lbs 1 gal 1/4 qts
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 2 oz 1/4 cup 3 tbsp

Method

1 Cook bacon until crisp; drain. Set aside 2 ounces bacon fat per 100 servings, for use in Step 2; bacon for use in Step 3.
2 Saute onions in bacon fat about 1 to 2 minutes or until lightly browned. Drain thoroughly.
3 Combine undrained black-eyed peas, rice, water, sauteed onions, cooked bacon, black pepper, red pepper, and garlic. Mix well.
Bring to a boil; cover tightly; reduce heat; simmer 25 minutes or until rice is tender. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
177 cal 30 g 8 g 3 g 3 mg 430 mg 32 mg

Portion

2/3 Cup

Yield

100


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