We had a cooking fireplace in our saltbox house and one time a dish I served to company turned out rather strangely. I was fixing a meal for several couples that consisted of a beef roast for the main meat that was cooked to perfection in a big old reflector oven. In my trusty little black pot that hung on the crane, I cooked Hopping John. The pot made the rice turn a lovely bright blue and I DO mean bright! Very strange. It tasted delicious but one had to get past the weird color! Do try this very traditional southern dish that is often served on New Years Day. You dont have to wait until next year to fix it, however!

2 C. dried black-eyed peas 1/2 t. salt
1/4 lb. salt pork 1/8 t. black pepper
1 C.white rice, uncooked Dried hot pepper flakes to taste

1. Rinse and clean the peas. Put in a large bowl and soak overnight, water covered. Drain and throw away the soaking water.
2. Chop the salt pork into very small pieces and render in a heavy 6 quart pot with a tightly fitting lid.
3. Add the pepper flakes, salt, pepper, peas and enough water to cover the top of the peas. Bring to a boil. Reduce heat. Cover and cook for 20 minutes.
4. Add 2 C. boiling water and the rice. Stir. Cover pot. Place in oven for 1/2 hour.
5. Stir lightly. Taste for saltiness. Keep warm until serving.

NOTE: I use bacon cut up for the salt pork. I also fry a medium minced onion and the pepper flakes along with the bacon. For a fast version, and just as good: Place some bacon grease or render some bacon first in a 2 1/2 qt. pan and saute the onion for a few minutes. Then add the pepper flakes, salt and pepper. Stir. Then add 1 can of black eyed peas that have been well rinsed. Stir. Add 1 C. hot water, bring to a boil, add 1/2 C. uncooked rice, bring to a boil and then cover for 20 minutes. m.e.