HOPPING JOHN, SOUTHERN STYLE

1 cup dried peas or beans
ham bone or knuckle
2 quarts water
1 cup washed rice
salt and pepper (to taste)

Soak dried peas or beans overnight in cold water. Cook until almost tender.

Cook a ham bone or knuckle in 2 quarts of water for 2 hours.

Then add cooked dried peas or beans to the pot. Remove the ham bone.

Add rice, salt and pepper. Boil gently about 20 minutes, or until the rice is soft and the liquid almost cooked away. Serve hot.

From: Recipelink.com
Source: Recipe pamphlet: Dried Peas and Peas in Wartime Meals, USDA, AWI-47, June 1943