Southwest Hopping John

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Southwest Hopping John."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/southwest-hopping-john-recipe.htm>  01 December 2008.

Southwest Hopping John Photo
Southwest Hopping John
Yield: Makes 6 servings
See Cooking Videos
Ingredients:
1-1/2
cups dried black-eyed peas

2
tablespoons olive oil

1
medium onion, chopped

4
cloves garlic, minced

2
medium red or green bell peppers, chopped

1
jalapeño pepper,* minced

1
teaspoon ground cumin

2-1/2
cups canned chicken broth

1
cup uncooked brown basmati rice

1/4
pound smoked ham, diced

4
medium tomatoes, seeded and chopped

1/2
cup minced fresh cilantro



Preparation:
1.
Rinse peas thoroughly in colander under cold running water. Place in large bowl; cover with 4 inches of water. Let stand at least 8 hours, then rinse and drain.

2.
Transfer peas to medium saucepan; cover with water. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour or until tender. Drain in colander; set aside.

3.
Heat oil in Dutch oven over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add bell and jalapeño peppers; cook and stir 2 minutes. Stir in cumin; cook and stir 1 minute.

4.
Stir in chicken broth, rice and ham. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 35 minutes.

5.
Add peas; simmer 10 minutes or until liquid is absorbed. Stir tomatoes and cilantro into rice mixture just before serving. Garnish as desired.





This recipe appears in: Southwestern