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home > recipes > vegetables > hoppin' john 2
1 lb package dry or frozen Black Eye Peas Seasoning meat like ham, thick bacon or sausage - cooked 1 medium diced onion (1 cup) 1 bell pepper (1 cup) 3 stalks diced celery 1 jalapeno (diced & no seeds) 1 15-ounce can diced tomatoes 1 t Cajun seasoning 1/2 t ground Thyme 1/2 t ground cumin 4-6 cups stock (vegetable or chicken) Chopped green onions for garnish 2 T canola oil 2 cups cooked long grain white rice (1 cup rice, 2 cups water, 20 mins on low heat) The night before cooking Hoppin John, soak the dry Black Eye Peas in a bowl of water. Cover and set aside until you are ready to cook. Then drain the peas in a colander. Prepare all of your ingredients - choppin, dicing and measuring. In a 6 quart pot, heat the 2 tablespoons of canola oil on medium high heat (#6). Saute the onion, bell pepper, garlic and celery. Add the 4-6 cups vegetable or chicken stock. Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat. (We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.) Make sure the mixture is covered with water. Add water if needed. Bring to a boil. Cover and lower the heat to medium low (#3). Simmer for 1 1/2 hours stirring occassionally. In the last 1/2 hour, cook the rice according to package directions. About ready to serve - spoon out a couple spoonfuls of black eye peas in a bowl. Smash with a fork. This will act as a thickener for the Black Eye Peas gravy. Pour back in the pot and stir. Spoon out some rice in a deep bowl. Ladle on the Hoppin John and ENJOY!

Hoppin' John 2


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keyword: hoppin'
recipes for vegetables
recipes by amanda
Email Address:
(posted June 24, 2009)

1 lb package
dry or frozen Black Eye Peas
Seasoning meat like ham, thick bacon or sausage - cooked
1 medium diced
onion (1 cup)
1
bell pepper (1 cup)
3 stalks diced
celery
1 jalapeno (diced & no seeds)
1 15-ounce can diced tomatoes
1 t Cajun
seasoning
1/2 t ground
Thyme
1/2 t ground
cumin
4-6 cups
stock (vegetable or chicken)
Chopped
green onions for garnish
2 T
canola oil
2 cups
cooked long grain white rice (1 cup rice, 2 cups water, 20 mins on low heat)

The night before cooking Hoppin John, soak the
dry Black Eye Peas in a bowl of water. Cover and set aside until you are ready to cook. Then drain the peas in a colander.

Prepare all of your ingredients - choppin, dicing and measuring.

In a 6 quart
pot, heat the 2 tablespoons of canola oil on medium high heat (#6). Saute the onion, bell pepper, garlic and celery. Add the 4-6 cups vegetable or chicken stock. Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat. (We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.)

Make sure the mixture is covered with water. Add water if needed. Bring to a
boil. Cover and lower the heat to medium low (#3). Simmer for 1 1/2 hours stirring occassionally.

In the last 1/2 hour, cook the
rice according to package directions.

About ready to serve - spoon out a couple spoonfuls of black eye peas in a bowl. Smash with a fork. This will act as a thickener for the Black Eye Peas
gravy. Pour back in the
pot and stir.

Spoon out some
rice in a deep bowl. Ladle on the Hoppin John and ENJOY!


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