Recipe of Speedy Hoppin Johns

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, hoppin johns. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Hoppin Johns is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Hoppin Johns is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have hoppin johns using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Hoppin Johns:

1. Take 1 lb black eyed peas, dry
2. Prepare 2 Tbsp olive oil
3. Take 1/2 medium yellow onion, chopped
4. Make ready 3 celery stalks, chopped
5. Make ready 2 cloves garlic, minced
6. Prepare 2 bay leaves
7. Prepare 1 tsp chili powder
8. Make ready 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme leaves
9. Make ready 8 cups low-sodium chicken broth
10. Make ready 1 large smoked ham hock
11. Take to taste kosher salt and black pepper,
12. Make ready 3 cups white rice, steamed
13. Make ready green onion, chopped, for garnish

Instructions to make Hoppin Johns:

1. Pour the black eyed peas onto a rimmed baking sheet and shake to distribute them into a single layer. Search through and discard any bad peas or stones. Transfer to a strainer, rinse with cool water and set aside.
2. Place a large soup pot over medium heat and warm the olive oil until shimmering. Then add the onion and celery and cook for about 3 minutes until the onions and celery soften a bit.
3. Next,add garlic and stir in the bay leaves, chili powder and thyme leaves and allow the spices to toast for about 1 minute.
4. Pour in the chicken broth then add the ham hock and give it a stir. Bring it to a boil, then reduce heat to low. Allow stock to simmer for 30 minutes.
5. After simmering, stir in the black eyed peas and return to a boil, then reduce heat again to low and simmer, stirring frequently, for about 1–1 ½ hours or until the black eyed peas are creamy and tender. Once the peas are tender, remove the ham hock from the pot and separate the meat from the bone. Cut away the fat and gristle, chop the meat and add back to the pot.
6. Test the soup and season to taste with salt and fresh cracked pepper.
7. Serve over steamed white rice and garnish with chopped green onions. Enjoy!

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