Ingredients with Measurements:
- 1 pound of black-eyed peas, soaked overnight
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- 1 bay leaf
- 6 cups of chicken or vegetable broth
- 1 can of diced tomatoes
- 1 cup of long-grain rice
- Salt and pepper to taste
- Chopped scallions and parsley for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chopped onion, green bell pepper, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are softened.
4. Add the minced garlic, smoked paprika, dried thyme, dried oregano, ground cumin, cayenne pepper, and bay leaf to the pot and stir to combine.
5. Add the soaked black-eyed peas, chicken or vegetable broth, and diced tomatoes to the pot and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the black-eyed peas are tender.
7. Add the long-grain rice to the pot and stir to combine.
8. Cover the pot and simmer for an additional 20-25 minutes, or until the rice is cooked through.
9. Season the soup with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with chopped scallions and parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 325
- Fat: 4g
- Carbohydrates: 60g
- Protein: 18g
- Fiber: 12g
Substitutions for ingredients:
- Black-eyed peas can be substituted with kidney beans or navy beans.
- Long-grain rice can be substituted with brown rice or quinoa.
Variations:
- Add diced ham or bacon for a meatier version of the soup.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add diced carrots or sweet potatoes for a sweeter version of the soup.
Tips and Tricks:
- Soak the black-eyed peas overnight to reduce the cooking time.
- Use a wooden spoon or spatula to stir the soup to prevent the black-eyed peas from breaking apart.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a side of cornbread or crackers.
Garnishes:
- Chopped scallions and parsley
Pairings:
- Cornbread or crackers
Suggested Side Dishes:
- Collard greens or roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to soak the black-eyed peas overnight to reduce the risk of foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Hoppin' John is a traditional Southern dish made with black-eyed peas, rice, and pork. It is often served on New Year's Day for good luck.
Flavor Profiles:
- Smoky, savory, and slightly spicy
Serving Suggestions:
- Serve the soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American