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Hopping John (Black-Eye Peas With Rice)
Source: U.S. Department of Defence | |
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 CEREALS AND PASTA PRODUCTS No.E 010 01
HOPPING JOHN (BLACK-EYE PEAS WITH RICE)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
177 cal
30 g
8g
3g
3 mg
430 mg
32 mg
Ingredient
Weight
Measure
Issue
BACON,SLICED,RAW
3 lbs
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
PEAS,BLACKEYE,CANNED,INCL LIQUIDS
27 lbs
3 gal 3/4 qts
RICE,BROWN,LONG GRAIN,DRY
3-1/4 lbs
2 qts
WATER
8-7/8 lbs
1 gal 1/4 qts
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
GARLIC POWDER
2 oz
1/4 cup 3 tbsp
Method
1 Cook bacon until crisp; drain. Set aside 2 ounces bacon fat per 100 servings, for use in Step 2; bacon for use in Step 3.
2 Saute onions in bacon fat about 1 to 2 minutes or until lightly browned. Drain thoroughly.
3 Combine undrained black-eyed peas, rice, water, sauteed onions, cooked bacon, black pepper, red pepper, and garlic. Mix well.
Bring to a boil; cover tightly; reduce heat; simmer 25 minutes or until rice is tender. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 177 cal |
| Carbohydrates: | 30 g |
| Protein: | 8g |
| Fat: | 3g |
| Cholesterol: | 3 mg |
| Sodium: | 430 mg |
| Calcium: | 32 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BACON,SLICED,RAW | 3 lbs | ||
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| PEAS,BLACKEYE,CANNED,INCL LIQUIDS | 27 lbs | 3 gal 3/4 qts | |
| RICE,BROWN,LONG GRAIN,DRY | 3-1/4 lbs | 2 qts | |
| WATER | 8-7/8 lbs | 1 gal 1/4 qts | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| GARLIC POWDER | 2 oz | 1/4 cup 3 tbsp |
| Method: | |
|
1 Cook bacon until crisp; drain. Set aside 2 ounces bacon fat per 100 servings, for use in Step 2; bacon for use in Step 3. 2 Saute onions in bacon fat about 1 to 2 minutes or until lightly browned. Drain thoroughly. 3 Combine undrained black-eyed peas, rice, water, sauteed onions, cooked bacon, black pepper, red pepper, and garlic. Mix well. Bring to a boil; cover tightly; reduce heat; simmer 25 minutes or until rice is tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence