Beans: Hopping John 05 by Recipe Cottage

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	Hopping John 05

		Hopping John 6 tablespoons chopped onion 1/4 cup white vinegar 1 1/4 cups black-eyed peas 5 1/2 cups water 1/2 teaspoon salt 1 tablespoon olive oil 1 1/3 cups chopped onion 3 cloves minced garlic 1 cup raw rice 1 teaspoon oregano 1/4 teaspoon hot sauce 2/3 cup diced ham Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar. Let stand 30 minutes; drain and set aside. Sort and wash dried black-eyed peas; place in a large Dutch oven. Add 5-1/2 cups water and salt; bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Heat oil in a small skillet over medium heat. Add 1-1/3 cups onion and garlic; saute 5 minutes or until tender. Remove from heat, and add to peas. Stir in rice, oregano, and hot sauce; cover and simmer 15 minutes. Stir in ham, and cook an additional 10 minutes. Yield: 6 servings (serving size: 1 cup pea mixture and 1 tablespoon onion mixture).