Tuesday, April 16, 2013

Low Country Hoppin' John

I have been wanting to make this for some time now and finally got around to it. I made a vegetarian version of this and took it into work since many of the cast are eating healthier. They loved it. You can throw in a smoked ham hock or smoked ham to this if you are suffering. Here we go...

1 lb (2 cups) Dried Black Eyed Peas
1 cup onion (diced)
1 cup celery (sliced thin)
½ cup red bell pepper
4 - 5 cloves of garlic
4 green onions (sliced thin)
½ stick butter
2 tbs oil
1 10 oz. can Rotel tomatoes
1 ½ cups uncooked rice
2 tbs worcestershire sauce
1 tbs Tony Chachere's
1 tsp black pepper
½ tsp Cayenne pepper
1 tsp sea salt
2 bay leaves
8 cups of water
1 - 2 smoked ham hocks or ½ Lb Ham (opt.)


Rinse black eyed peas and cook whole pound in 6 cups of water on MED. In a separate, oven-proof pot, saute all veggies (except green onion) in butter and oil, until starting to soften. Add all spices except for salt. Add peas and all other ingredients except rice, cook until peas are tender. Add salt and rice and be sure to stir it in completely. (might want to add a cup of water) Cook all together for about 20-25 mins., stirring occasionally, until rice has nearly soaked up all the broth. Cover and place in 300º 0ven for 40 minutes. Garnish with green onions.

1 comment:

  1. Sounds good Tim. Hope all is well.

    I've been trying to do better too!


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