Hoppin john soup (blackeyed peas and rice)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| ½ | tablespoon | Butter |
| 1 | large | Onion; chopped |
| 1 | Clove (large) garlic; finely minced | |
| 1 | pounds | Black-eyed peas |
| 1 | quart | Chicken stock (homemade or canned) |
| 1 | quart | Water |
| 1 | teaspoon | Fresh thyme -or- |
| ¼ | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| 1 | pounds | Smoked ham hocks |
| ½ | cup | Brown rice |
| 1 | Lemon | |
| Salt and pepper to taste | ||
| 1 | teaspoon | Chopped chives |
Directions
This recipe comes from Bert Greene's "Greene on Grains" which is an excellent cookbook. I cooked it last night and I thought it was pretty tasty. The recipe called for a ham bone but I didn't have one. I did have some ham hocks so I used them instead.
1. Heat oil and butter in a soup pot. Add onion and saute for 1 minute. Add garlic. Saute for 5 minutes.
2. Add peas, stock, water, thyme, bay leaf and ham hocks. Bring to a boil.
Lower heat to simmer and cook, partially covered, for 1 hour.
3. Grate lemon rind for 1 tsp lemon rind. Juice lemon and reserve.
4. Add brown rice. Simmer, partially covered, for another 45 minutes or until beans and rice are tender. If soup gets too thick, add a little more stock or water.
5. Remove ham hocks from soup and cut any meat off bones. Chop meat and return to soup.
5. Add lemon juice, lemon rind, salt and pepper. Adjust seasonings. Simmer for 5 minutes.
6. Sprinkle with chives and serve. Serves 6-8.
SEB1@...
(SHARON BADIAN)
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