Hoppin' John

recipe

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Elizabeth Taliaferro,

January 2004
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