 |
Hoppin' John Recipe | |
Soup | |
|
Ingredients:
1 tablespoon vegetable oil 2 celery stalks, chopped 1 large onion, chopped 1 medium-size red pepper, chopped 2 garlic cloves, minced 1 16-ounce package dry black-eyed peas 1 large smoked ham hock (about 3/4 pound) 2 13 3/4- to- 14 1/2-ounce cans chicken broth 1/4 teaspoon crushed red pepper 1 bay leaf 2 teaspoons salt 2 cups regular long-grain rice chopped parsley for garnish
Directions:
1. In 4-quart saucepan over medium-high heat, heat vegetable oil. Add celery, onion, and red pepper; cook 10 minutes until golden. Add garlic; cook 2 minutes longer. 2. Rinse peas with running cold water and discard any stones or shriveled peas. Add peas, ham hock, chicken broth, crushed red pepper, bay leaf, 1 teaspoon salt, and 4 cups water to celery mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until peas are tender. 3. Meanwhile, prepare rice as label directs, but use 1 teaspoon salt and do not add margarine or butter. 4. In large bowl, gently mix pea mixture and rice. Serve hot. Garnish with chopped parsley if you like. | |