Hoppin' John

Hoppin' John

Serving Size

Serves 6, 1 1/3 cups per serving

Ingredients

  • 2 medium celery stalks
  • ½ large red bell pepper
  • 1 medium onion
  • 2 cloves garlic
  • 1 (8-ounce) slice smoked, lean, lowsodium ham
  • 1 (15-ounce) can black-eyed peas
  • 1 Tablespoon canola oil
  • 1 teaspoon dried thyme
  • 1½-3½ cups low-sodium chicken broth*
  • 2 cups instant brown rice
  • ¼ teaspoon cayenne pepper, or to taste
  • Pinch salt
  • Pinch ground black pepper

*The amount of broth needed will vary depending on the type of instant
rice you use. Check your package to find out how much you need.

Optional Ingredients

  • Hot sauce, to taste

Materials

  • Knife
  • Cutting board
  • Can opener
  • Colander
  • Large pot with lid
  • Measuring cups
  • Measuring spoons
  • Mixing spoon

Nutritional Information

Hoppin' John Nutrition Facts

Instructions

  1. Rinse and dice celery and bell pepper. Peel, rinse, and dice onion. Peel and mince garlic.
  2. Dice ham.
  3. In a colander, rinse and drain black-eyed peas.
  4. In large pot over medium heat, heat oil. Add celery, bell pepper, onion, garlic, and thyme. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes.
  5. Add broth to pot. Bring to a boil. Add rice. Reduce heat to simmer. Cover and cook for 10 minutes.
  6. Stir in ham, black-eyed peas, cayenne, salt, and pepper. Simmer, uncovered, for 5 minutes. Remove from heat. Cover and let stand 5 minutes before serving. Serve with hot sauce, if desired.

Chef's Notes

  • At the deli counter, ask for 1-2 thick slices of lower-sodium ham for this recipe. Or, look for a thick piece of prepackaged ham in the meat section. In a pinch, use presliced deli ham.
  • Serve with Sauteed Greens and unsweetened iced tea if you like.
  • For a twist, try using quick-cooking barley instead of instant brown rice. Adjust liquid and cooking time according to package directions.

Hoppin' John

Hoppin' John

Serving Size

Serves 6, 1 1/3 cups per serving

Ingredients

  • 2 medium celery stalks
  • ½ large red bell pepper
  • 1 medium onion
  • 2 cloves garlic
  • 1 (8-ounce) slice smoked, lean, lowsodium ham
  • 1 (15-ounce) can black-eyed peas
  • 1 Tablespoon canola oil
  • 1 teaspoon dried thyme
  • 1½-3½ cups low-sodium chicken broth*
  • 2 cups instant brown rice
  • ¼ teaspoon cayenne pepper, or to taste
  • Pinch salt
  • Pinch ground black pepper

*The amount of broth needed will vary depending on the type of instant
rice you use. Check your package to find out how much you need.

Optional Ingredients

  • Hot sauce, to taste

Materials

  • Knife
  • Cutting board
  • Can opener
  • Colander
  • Large pot with lid
  • Measuring cups
  • Measuring spoons
  • Mixing spoon

Nutritional Information

Hoppin' John Nutrition Facts

Instructions

  1. Rinse and dice celery and bell pepper. Peel, rinse, and dice onion. Peel and mince garlic.
  2. Dice ham.
  3. In a colander, rinse and drain black-eyed peas.
  4. In large pot over medium heat, heat oil. Add celery, bell pepper, onion, garlic, and thyme. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes.
  5. Add broth to pot. Bring to a boil. Add rice. Reduce heat to simmer. Cover and cook for 10 minutes.
  6. Stir in ham, black-eyed peas, cayenne, salt, and pepper. Simmer, uncovered, for 5 minutes. Remove from heat. Cover and let stand 5 minutes before serving. Serve with hot sauce, if desired.

Chef's Notes

  • At the deli counter, ask for 1-2 thick slices of lower-sodium ham for this recipe. Or, look for a thick piece of prepackaged ham in the meat section. In a pinch, use presliced deli ham.
  • Serve with Sauteed Greens and unsweetened iced tea if you like.
  • For a twist, try using quick-cooking barley instead of instant brown rice. Adjust liquid and cooking time according to package directions.
1824 Lincoln Street Denver, CO 80203

303-892-8480
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