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Hoppin' John

Yield 8 servings (serving size: about 1 cup)

Ingredients

  • 1 tablespoon vegetable oil
  • 2/3 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped celery
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • 4 cups water
  • 2 smoked ham hocks (about 1 1/2 pounds)
  • 1 (16-ounce) bag frozen black-eyed peas
  • 1 cup uncooked jasmine or basmati rice
  • 3/4 cup chopped red bell pepper
  • 1/3 cup chopped green onion tops

Nutrition Information

  • calories 226
  • caloriesfromfat 12 %
  • fat 2.7 g
  • satfat 0.7 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 13.6 g
  • carbohydrate 37 g
  • fiber 4.5 g
  • cholesterol 17 mg
  • iron 2.2 mg
  • sodium 622 mg
  • calcium 31 mg

How to Make It

  1. Heat the oil in a Dutch oven over medium-high heat. Add onion, green bell pepper, celery, and garlic; sauté 5 minutes. Add thyme, red pepper, salt, black pepper, and bay leaves; cook 1 minute. Add water and ham hocks, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add peas; cook for an additional 30 minutes.

  2. Remove ham hocks from pan; cool. Remove ham from bones; finely chop. Discard bones, skin, and fat. Add rice and red bell pepper to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in ham. Discard bay leaves. Spoon into a serving dish, and sprinkle with green onions.