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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).

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