hoppin' john
Hoppin' John was originally a Low Country food before spreading to the entire population of the South. Hoppin' John may have evolved from rice and bean mixtures that were the subsistence of enslaved West Africans en route to the Americas. Hoppin' John has been further traced to similar foods in West Africa, in particular the Senegalese dish, thiebou niebe.https://en.wikipedia.org/wiki/Hoppin%27_John
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound black-eyed peas
- 1 cup bell pepper, diced
- 1 cup onions, vidalia, diced
- 1 cup green onion
- 3 cloves garlic, minced
- 3 tablespoons olive oil, extra virgin
- 1 tablespoon creole seasoning
- 1 pound rice, cooked
- 3 - bay leaves
- 1 sprig fresh thyme
How To Make hoppin' john
-
Step 1Place black-eyed peas into and strainer and rinse. Dice the Trinity (peppers, onions and green onions)- no celery for this one! Heat extra virgin olive oil and saute fresh seasonings until clear. Add minced garlic and cook for 2 min. -
Step 2Place rice into rice cooker and add the proper amount of water.
-
Step 3Place rinsed peas in to a stock pot and fill with water up to 1 inch above the peas. Add 1 cup of chicken or vegetable broth. Cook on medium-high heat for 20 min. or until a low boil occurs.
-
Step 4Add dry seasonings to black-eyed peas, reduce heat and cook 25 more min. or until soft and tender.
-
Step 5Combine cooked black-eyed peas, cooked vegetables, and rice together. Serve with cornbread squares and greens! Bon Appetit!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Ingredient:
Vegetable
Culture:
Southern
Method:
Stove Top
Tag:
#Heirloom
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