Hoppin’ John

Chef’s Notes At the deli counter, ask for 1-2 thick slices of lower-sodium ham for this recipe. Or, look for a thick piece of prepackaged ham in the meat section. In a pinch, use pre-sliced deli ham. Serve with Sauteed Greens and unsweetened iced tea if you like. For a twist, try using quick-cooking barley instead of instant brown rice. Adjust liquid and cooking time according to package directions.

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Step 1

Rinse and dice celery and bell pepper. Peel, rinse, and dice onion. Peel and mince garlic.

Step 2

Dice ham.

Step 3

In a colander, rinse and drain black-eyed peas.

Step 4

In large pot over medium heat, heat oil. Add celery, bell pepper, onion, garlic, and thyme. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes.

Step 5

Add broth to pot. Bring to a boil. Add rice. Reduce heat to simmer. Cover and cook for 10 minutes.

Step 6

Stir in ham, black-eyed peas, cayenne, salt, and pepper. Simmer, uncovered, for 5 minutes. Remove from heat. Cover and let stand 5 minutes before serving. Serve with hot sauce, if desired.

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