Wayne Gisslen

Hoppin’ John

Preparation info
  • Portions:

    12

    , Portion Size: 6 oz 180 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Clean, soak, and cook the peas according to the procedure for cooking dried legumes. Drain. Reserve the cooking liquid.
  2. Render the bacon in a heavy saucepot, cooking until crisp.
  3. Remove the bacon with a slotted spoon and set aside.
  4. Add the onion and the red pepper flakes to the pot. Cook until

Per serving: Calories, 210; Protein, 9 g; Fat, 2 g (9% cal.); Cholesterol, 5 mg; Carbohydrates, 37 g; Fiber, 5 g; Sodium, 100 mg.