Hopping John
My variation of the classic Southern U.S. dish.
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Combine the first four ingredients and soak overnight. Put the peas and the soaking water into a pan. Coarsely chop the chipotle and tomatoes and return to the pan. Add remaining ingredients, bring to a boil and simmer, covered, for one-and-one-half to two hours, or until desired degree of tenderness is reached. Serve over rice. *A chipotle (chi-POTE-lay) is a dried, smoked jalapeño pepper, available in some grocery specialty sections or at Latino markets. It gives the dish its characteristic smoky taste. Do not substitute any other dried chile. 4 servings Per serving: 220 calories; 12g protein; 4g fat; 34g carbohydrate; 0mg cholesterol Source: original recipe 1-Jan-2001 |