This is one of the easiest recipes I have ever made yet, of course it is one of my family's favorites. Now that Aubrey is almost 100% on table food, this goes over so well with her (and mommy, since it doesn't involve the acrobatics of trying to spoon feed her.) Even the Toddler loves this and that is a HUGE accomplishment considering he is even rejecting mac n' cheese these days. If you try this one out, please hop on back here and let me know if you like it!
PW's Hoppin' John
Ingredients
- 4 Tablespoons Butter
- 1 whole Large Onion, Diced
- 4 cloves Garlic, Minced
- 1 whole Green Bell Pepper, Diced
- 2 stalks Celery, Diced
- 4 cups Soaked Black-eyed Peas
- 5 cups Low-sodium (or No-sodium) Chicken Broth
- 1 whole Ham Hock
- Salt And Pepper, to taste
- Cayenne Pepper To Taste
- 2 Tablespoons White Vinegar
- White Or Brown Rice, For Serving
Preparation Instructions
(Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)
Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
Stir in vinegar, then taste for seasonings. Add more spice if needed.
Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain.
Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.
Stir in vinegar, then taste for seasonings. Add more spice if needed.
Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain.
Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
Ok, I have to be honest. I went & looked at the pictures of Hoppin' John on PW's site & I'm still not quite sure what it is. Is it just a big pot of black eyed peas? Is it a soup?
ReplyDeleteLiz- it is a big pot of DELICIOUS black eyed peas... kinda soupy but not soup :)
ReplyDelete