Easiest Way to Recipe Appetizing Hoppin Johns

Without fail recipe ultimate Hoppin Johns easy, delicious, practical.

Good Evening every body, at this time you get present recipe Hoppin Johns with 13 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Hoppin Johns.

Ingredients for Hoppin Johns

1. Needed 1 lb : black eyed peas, dry.

2. Prepare 2 Tbsp : olive oil.

3. Prepare 1/2 : medium yellow onion, chopped.

4. Needed 3 : celery stalks, chopped.

5. Prepare 2 cloves : garlic, minced.

6. Needed 2 : bay leaves.

7. Prepare 1 tsp : chili powder.

8. Prepare 1 tsp : fresh thyme leaves, or 1/2 tsp dried thyme leaves.

9. Prepare 8 cups : low-sodium chicken broth.

10. Prepare 1 : large smoked ham hock.

11. Prepare to taste : kosher salt and black pepper,.

12. Needed 3 cups : white rice, steamed.

13. Needed : green onion, chopped, for garnish.

If all ingredients Hoppin Johns it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Hoppin Johns

1. Pour the black eyed peas onto a rimmed baking sheet and shake to distribute them into a single layer. Search through and discard any bad peas or stones. Transfer to a strainer, rinse with cool water and set aside..

2. Place a large soup pot over medium heat and warm the olive oil until shimmering. Then add the onion and celery and cook for about 3 minutes until the onions and celery soften a bit..

3. Next,add garlic and stir in the bay leaves, chili powder and thyme leaves and allow the spices to toast for about 1 minute..

4. Pour in the chicken broth then add the ham hock and give it a stir. Bring it to a boil, then reduce heat to low. Allow stock to simmer for 30 minutes..

5. After simmering, stir in the black eyed peas and return to a boil, then reduce heat again to low and simmer, stirring frequently, for about 1–1 ½ hours or until the black eyed peas are creamy and tender. Once the peas are tender, remove the ham hock from the pot and separate the meat from the bone. Cut away the fat and gristle, chop the meat and add back to the pot..

6. Test the soup and season to taste with salt and fresh cracked pepper..

7. Serve over steamed white rice and garnish with chopped green onions. Enjoy!.

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