Sara Foster's Southern Kitchen
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southerncooker from Boomer, NC
Cooking times were a bit off for this recipe. Took much longer to cook my fresh blackeyed peas and also the rice that the recommended times. The dish was fantastic though served with the Heirloom Tomato Salsa from page 102. I did use country ham instead of the smoked ham called for and left out the red bell pepper since they are so expensive right now here. This was still a wonderful spicy dish due to the crushed red pepper flakes and jalapeño pepper. I like to try different black eyed pea and hoppin' John versions each year for our traditional southern New Year's Day Meal and this one was a hit.
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