Hoppin John
22 ingredients
14 steps
Ingredients
- 2 cups black-eyed peas
- 1/2 cup olive oil
- 8 ounces smoked ham or andouille sausage, cut into 1/2-inch dice
- 2 red onions, cut into 1/2-inch dice
- 3 garlic cloves, chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 1/2 green bell pepper, cored, seeded, and chopped
- 2 celery stalks, cut into 1/2-inch dice
- 1 large carrot, peeled and cut into 1/2-inch dice
- 1 heaping tablespoon chopped fresh thyme
- 4 cups cooked white rice
- 2 medium ripe tomatoes, chopped
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/4 cup cider vinegar
- 1/2 cup chopped fresh parsley
Directions
-
1Soak the black-eyed peas overnight in a large pot of cold water to cover.
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2Drain and set aside.
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3Heat the olive oil in a 4-quart saucepan over medium-high heat.
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4Add the ham and cook for about 5 minutes, or until it starts to brown.
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5Add the onions and garlic.
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6Cook for 1 minute.
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7Then add the red and green bell peppers, celery, carrot, and thyme and cook for 2 minutes.
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8Add the black-eyed peas and enough cold water to cover by 1 inch.
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9Stir very well to combine.
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10Reduce the heat to medium-low and bring the mixture to a simmer.
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11Simmer for about 30 minutes, or until the peas are soft.
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12Add the rice and stir in the tomatoes, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, vinegar, and parsley.
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13Taste, and adjust the seasonings.
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14Serve hot or at room temperature.
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