Jane Fisher in North Carolina sent me this recipe. Hoppin' John is a Southern dish. I mentioned in a family/friends newsletter that I had served canned Hoppin' John with tomatoes in it. Well, I heard right away from several people that real Hoppin' John does not have tomatoes in it. I started asking around down South here, and no one puts tomatoes in their Hoppin' John.

Hoppin' John gets its name because it is very, very spicy. It hops, all right. Even the canned version. This recipe (on the next page) is a basic, traditional, recipe for Hoppin' John.

Hoppin' John

3 c black-eyed peas, fully cooked (If you cook your own, add 1/2 tsp red pepper flakes to water.) OR use canned seasoned black-eyed peas
1 cup uncooked rice
1 small onion, chopped
2 T margarine
2 c chicken broth
1/2 tsp garlic powder or to taste

hot sauce

1. Combine broth and seasonings, cook rice in broth until tender.
2. In a frying pan, sauté onion in 2 T margarine until tender.
3. Place rice, peas, and onion in large bowl. Stir to combine.
4. Add 2 T hot sauce, stir again.