Hoppin' John

Name: Hoppin' John
Ingredients: 1 tablespoon olive oil; 12 tablespoon unsalted butter; 14 cup salt pork, coarsely cubed; 12 cup onion, chopped; 14 cup celery, chopped; 14 cup green pepper, chopped; 1 tablespoon garlic, chopped; 1 (16 ounce) can black-eyed peas, rinsed and drained; 2 cups chicken stock (if you want it soupier, increase the stock); 1 bay leaf; 1 teaspoon thyme; 1 pinch salt; 1 pinch black pepper; 1 pinch cayenne (Go easy on the salt, the salt pork seasons for you.); 12 cup of uncooked instant rice (I went really easy on the rice, you may prefer a cup.)

15 ingredients

9 steps

Ingredients

1 tablespoon olive oil
12 tablespoon unsalted butter
14 cup salt pork, coarsely cubed
12 cup onion, chopped
14 cup celery, chopped
14 cup green pepper, chopped
1 tablespoon garlic, chopped
1 (16 ounce) can black-eyed peas, rinsed and drained
2 cups chicken stock (if you want it soupier, increase the stock)
1 bay leaf
1 teaspoon thyme
1 pinch salt
1 pinch black pepper
1 pinch cayenne (Go easy on the salt, the salt pork seasons for you.)
12 cup of uncooked instant rice (I went really easy on the rice, you may prefer a cup.)

Directions

1

Heat oil and butter in dutch oven.
2

Sear salt pork on all sides for four minutes.
3

Add the onion, celery, green pepper and garlic and saute for another four to five minutes.
4

Add the peas, half the stock, and all seasonings.
5

Bring to a boil and simmer with the lid off for thirty to forty minutes, or until reduced to 1/4 cup of liquid.
6

Add remaining cup of stock and return to a boil.
7

Reduce to a simmer and simmer for another ten minutes.
8

Add Minute Rice, stir and let sit covered until rice becomes the texture you like.
9

Serve with hot sauce and some soppin' bread.