Ingredients with Measurements:
- 1 cup dried black-eyed peas
- 4 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the black-eyed peas and place them in a large pot with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, or until the peas are tender.
2. In a separate large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
3. Add the garlic, thyme, oregano, smoked paprika, cayenne pepper, and bay leaf to the pot with the vegetables. Stir well and cook for 1-2 minutes, or until fragrant.
4. Add the tomato paste to the pot and stir well to combine.
5. Drain the cooked black-eyed peas and add them to the pot with the vegetables. Stir well to combine.
6. Add the rice to the pot and stir well to combine.
7. Pour in the chicken or vegetable broth and stir well to combine.
8. Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. Remove the bay leaf from the pot and season with salt and black pepper to taste.
10. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 292
- Fat: 3g
- Carbohydrates: 56g
- Protein: 13g
- Fiber: 8g
- Sodium: 403mg
Substitutions for ingredients:
- Black-eyed peas can be substituted with red beans or kidney beans.
- Long-grain white rice can be substituted with brown rice or quinoa.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add diced ham or bacon for a meatier version.
- Add diced tomatoes for a more tomatoey flavor.
- Add hot sauce or chili flakes for extra heat.
Tips and tricks:
- Soak the black-eyed peas overnight to reduce cooking time.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- Add more broth or water if the rice is not cooked through after 25 minutes.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Cornbread
- Collard greens
- Fried chicken
Suggested side dishes:
- Coleslaw
- Sweet potato fries
- Mac and cheese
Troubleshooting advice:
- If the rice is still hard after 25 minutes, add more broth or water and continue cooking until tender.
Food safety advice:
- Make sure to cook the black-eyed peas thoroughly to avoid food poisoning.
Food history:
- Hoppin' John is a traditional Southern dish that is typically eaten on New Year's Day for good luck.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: American