Anytime Hoppin John

Name: Anytime Hoppin John
Ingredients: 2 cups fresh or frozen black-eyed peas; 3 to 4 cups water; 2 tablespoons olive oil; 1/4 pound smoked ham, diced; 1 small red onion, diced; 1/2 red bell pepper, cored, seeded, and diced; 1 jalapeno pepper, cored, seeded, and diced; 1 cup long-grain white rice (preferably Carolina Gold); 2 teaspoons fresh thyme; 1 teaspoon sea salt, plus more to taste; 1 1/2 cups low-sodium chicken or vegetable broth; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh cilantro; 1/4 teaspoon crushed red pepper flakes; Freshly ground black pepper; Heirloom Tomato Salsa (page 102), for serving; Scallions, trimmed and chopped, for garnish

17 ingredients

10 steps

Ingredients

2 cups fresh or frozen black-eyed peas
3 to 4 cups water
2 tablespoons olive oil
1/4 pound smoked ham, diced
1 small red onion, diced
1/2 red bell pepper, cored, seeded, and diced
1 jalapeno pepper, cored, seeded, and diced
1 cup long-grain white rice (preferably Carolina Gold)
2 teaspoons fresh thyme
1 teaspoon sea salt, plus more to taste
1 1/2 cups low-sodium chicken or vegetable broth
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
Heirloom Tomato Salsa (page 102), for serving
Scallions, trimmed and chopped, for garnish

Directions

1

Place the peas in a saucepan with the water and bring to a low boil over medium heat.
2

Reduce the heat and simmer for about 20 minutes, until just crisp-tender.
3

Meanwhile, place the olive oil in a separate large saucepan over medium-high heat until hot.
4

Add the ham and cook and stir for 2 to 3 minutes, until the ham is light brown around the edges.
5

Reduce the heat to medium and add the onion, bell pepper, and jalapeno and cook and stir until the vegetables are tender, 3 to 4 minutes.
6

Add the rice, thyme, and salt and cook and stir until the rice is coated.
7

Add the broth and stir only once to mix, reduce the heat to low, cover, and simmer for about 10 minutes.
8

Drain the peas and add to the pan with the rice; continue to cook, covered, for another 10 minutes, until all of the liquid is absorbed, the peas are tender, and the rice is fluffy.
9

Remove from the heat and stir in the parsley, cilantro, and red pepper flakes.
10

Season with salt and black pepper to taste and serve warm, topped with the salsa and garnished with scallions.