Hoppin' John
Cuisine of the Southern United States, Louisiana Creole Cuisine
Herausgegeben: Valère Kresten, Proteus
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Hoppin' John is the Southern United States' version of the rice and beans dish traditional throughout West Africa. It consists of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt. Some people substitute ham hock or fatback for the conventional bacon; a few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the Low Country of South Carolina and Georgia; black-eyed peas are the norm elsewhere.
