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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Southwest Hopping John
Yield: Makes 6 servings
Ingredients:
1-1/2
cups dried black-eyed peas
2
tablespoons olive oil
1
medium onion, chopped
4
cloves garlic, minced
2
medium red or green bell peppers, chopped
1
jalapeño pepper,* minced
1
teaspoon ground cumin
2-1/2
cups canned chicken broth
1
cup uncooked brown basmati rice
1/4
pound smoked ham, diced
4
medium tomatoes, seeded and chopped
1/2
cup minced fresh cilantro
Preparation:
1.
Rinse peas thoroughly in colander under cold running water. Place in large bowl; cover with 4 inches of water. Let stand at least 8 hours, then rinse and drain.
2.
Transfer peas to medium saucepan; cover with water. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour or until tender. Drain in colander; set aside.
3.
Heat oil in Dutch oven over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add bell and jalapeño peppers; cook and stir 2 minutes. Stir in cumin; cook and stir 1 minute.
4.
Stir in chicken broth, rice and ham. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 35 minutes.
5.
Add peas; simmer 10 minutes or until liquid is absorbed. Stir tomatoes and cilantro into rice mixture just before serving. Garnish as desired.
This recipe appears in:
Southwestern
