RecipesMagazine

Hoppin’ John

Hoppin’ John
Hoppin’ John is Head to the store and pick up cup ham, canned tomatoes, salt, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

1
Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
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WaterWater
PeasPeas
2
Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat.
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PeasPeas
Cooking OilCooking Oil
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Dutch OvenDutch Oven
3
Add onion and celery; saut about 5 minutes or until onion is translucent.
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CeleryCelery
OnionOnion
4
Add garlic; saut about 2 minutes or until fragrant.
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GarlicGarlic
5
Add ham hock, broth, tomatoes and bay leaf.
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Bay LeavesBay Leaves
Ham HockHam Hock
TomatoTomato
BrothBroth
6
Heat to boiling. Reduce heat to simmer; stir in soaked peas.
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PeasPeas
7
Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
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PeasPeas
SaltSalt
8
Remove and discard bay leaf.
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Bay LeavesBay Leaves
9
Remove ham hock.
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Ham HockHam Hock
10
Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir.
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BoneBone
HamHam
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Dutch OvenDutch Oven
11
Serve over hot cooked rice.
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Cooked RiceCooked Rice

Equipment

DifficultyExpert
Ready In1 h, 20 m.
Servings8
Health Score86
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
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