Hoppin’ John

• 6  oz. thick sliced peppered bacon, cut into 1/4  inch pieces.
• 1  medium onion chopped into 1/2  inch cubes
• 1 medium green pepper chopped into 1/2 inch cubes
• salt to taste, (bacon might have enough salt)
• 1 can seasoned, southern style black eyed peas with liquid
• 2  cups cooked rice
• water or broth

Fry bacon in pan and remove.  Saute onion and green pepper  in 2  T. of bacon drippings.

Add1-2 cups of water ( or beef broth) and beans with liquid.  If needed,  salt to taste.   Bring to a low boil and reduce heat and simmer uncovered for 15 minutes or until vegtables are cooked.  Add more broth, if needed.   Serve over cooked rice, or incorporate rice into hoppin’ john.   Serves 3- 4.

Provisions Pork Stew

• 2  lbs. pork butt, well trimmed and cut into 1/2 inch cubes
• 1/4  c. stone-ground cornmeal
• 1  t. salt
• 1/2  t. fresh ground pepper
• 2 to 3 T.  salt pork or veg. oil
• 1 medium onion diced into 1/2  inch cubes
• 1  c. carrots diced into 1/2  inch cubes
• 2  c. potatoes diced into 1/2  inch cubes
• 4  c. beef broth

Place the pork in a paper bag with cornmeal, salt and pepper.  Close and shake to coat  the pork.

 Heat the diced salt pork or the oil in a large pot.  lightly brown the coated pork cubes on all sides.  Stir in the onions and saute until almost soft.

Add broth, carrots and potatoes.  Simmer uncovered, over medium -  low heat  for about 1 hour or until vegtables are soft.  If needed, add more broth.  Serve immediately or chill overnite in refrigerator.

 Next day skim the fat from the surface, bring to a low boil and lower the heat to simmer.  Cook for about 20 minutes , stirring so bottom does not burn. 

Flavor is best, if allowed to chill until next day. 

Serves 4 – 6