Black-Eyed Peas and Rice (Hoppin' John)
Simple and nutritious Black-Eyed Peas and Rice recipe from Chef Marsha Schmidt. Perfect in just 35 minutes! Serve with hot sauce and sautéed greens.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nutritionforme.org.
Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Plate
- Kitchen spoon
- Kitchen towel
Ingredients
- 2 Celery Stalks (Medium)
- ½ Red Bell Pepper (Large)
- 1 Onion (Medium)
- 2 Garlic Cloves
- 1 slice Ham (6 ounces; low-sodium, smoked, lean)
- 1 can Black-Eyed Peas (15 ounces)
- 1 Tablespoon Canola Oil
- 1 teaspoon Thyme (Dried)
- 2½ cups Chicken Broth (Low-sodium)
- 2 cups Brown Rice (Instant)
- ¼ teaspoon Cayenne Pepper (Or to taste)
- 1 pinch Salt
- 1 pinch Ground Black Pepper
- Hot Sauce (Optional; to taste)
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