Hoppin' John

Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year.

INGREDIENTS

1/3 pound bacon ; or 1 ham hock plus 2 Tbsp oil
1 celery stalk ; diced
1 small yellow onion ; diced
1 small green pepper ; diced
2 garlic cloves ; minced
1/2 pound dried black-eyed peas, about 2 cups
1 leaf
2 teaspoons dried thyme
1 teaspoon Cajun seasoning
Salt
2 cups long-grain rice
Scallions or green onions for garnish

Servings

INSTRUCTIONS

See original recipe: https://www.simplyrecipes.com...

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NOTES

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Hoppin' John

1/3 pound bacon or 1 ham hock plus 2 Tbsp oil
1  celery stalk diced
1 small yellow onion diced
1 small green pepper diced
2  garlic cloves minced
1/2 pound dried black-eyed peas, about 2 cups 
1 leaf  
2 teaspoons dried thyme 
1 teaspoon Cajun seasoning 
  Salt 
2 cups long-grain rice 
  Scallions or green onions for garnish

[
  {
    "@type": "HowToStep",
    "position": 1,
    "text": "If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.\nOnce the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes."
  },
  {
    "@type": "HowToStep",
    "position": 2,
    "text": "Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy)."
  },
  {
    "@type": "HowToStep",
    "position": 3,
    "text": "While the black-eyed peas are cooking, cook the rice separately according to package instructions."
  },
  {
    "@type": "HowToStep",
    "position": 4,
    "text": "When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.\nServe the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens."
  }
]

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Nutrition

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Serving Size: 1 Serving (254g)
Recipe Makes: 4 Servings

Calories: 596
Calories from Fat: 161 (27%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 2.1g
Cholesterol 25.7mg		8 %
Sodium 330.1mg		11 %
Potassium 300.6mg		8 %
Total Carbohydrate 93g		27 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 90.6g
Protein 12.9g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 596

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