(Where "the south" meets South of the Border) I created this recipe because i love Black-eyed peas and I love spicing things up if it works, and this works, the spices and flavors blend so well, i crave this soup.I credit my sister Leanne with coming up with the cute name.
Yield: 0 Ready in 2 hours
favorite of 4 people 4 people want to try
|Left over pork or chicken; cooked|
|2 canschicken broth|
|2 cupsblack-eyed peas|
|1 diced tomatoes; 28oz can|
|1/2 smallOnion; chopped|
|2 stalkscelery; chopped|
|2 clovesgarlic; minced|
|2 fresh jalapeno peppers; seeded and chopped (optional)|
|1 teaspoontomato boullion|
|1 tablespooncilantro; minced|
|salt and pepper; to taste|
Hoppin Juan Preparation
Rinse peas, boil peas for 2 minutes with hamhock, let stand 1 hour (quick-soak)
2. Drain and rinse peas, return to pot with hammhock, add chicken broth, tomatoes, onion, celery, garlic, jalapeno's, boullion, broth, salt and pepper.
3. Bring to a boil, lower heat and simmer uncovered for 45 minutes, add the cup of water if it starts to reduce too much,
4. Taste to make sure seasonings are correct.
5. When soup is done, top with ? the cilantro, mix the other half with some cooked white rice.
6. Put a little white rice in bottom of bowl, top with "Juan"
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Hoppin Juan Reviews
[I posted this recipe.]
4 years, 1 months, 3 weeks, 3 days, 17 hours, 22 minutes ago
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