Southwest Hopping John
Browse the recipe Southwest Hopping John
Southwest Hopping John
YIELD Makes 6 servings
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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:
- 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.
- 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.
- 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.
- Stir in chicken broth, rice and ham. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 35 minutes.
- 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