Step-by-Step Guide to Prepare Jamie Oliver Hoppin Johns

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hoppin johns. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hoppin Johns is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Hoppin Johns is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have hoppin johns using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hoppin Johns:

1. Make ready 1 lb black eyed peas, dry
2. Take 2 Tbsp olive oil
3. Take 1/2 medium yellow onion, chopped
4. Prepare 3 celery stalks, chopped
5. Prepare 2 cloves garlic, minced
6. Get 2 bay leaves
7. Get 1 tsp chili powder
8. Make ready 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme leaves
9. Get 8 cups low-sodium chicken broth
10. Take 1 large smoked ham hock
11. Make ready to taste kosher salt and black pepper,
12. Prepare 3 cups white rice, steamed
13. Prepare green onion, chopped, for garnish

Instructions to make Hoppin Johns:

1. Pour the black eyed peas onto a rimmed baking sheet and shake to distribute them into a single layer. Search through and discard any bad peas or stones. Transfer to a strainer, rinse with cool water and set aside.
2. Place a large soup pot over medium heat and warm the olive oil until shimmering. Then add the onion and celery and cook for about 3 minutes until the onions and celery soften a bit.
3. Next,add garlic and stir in the bay leaves, chili powder and thyme leaves and allow the spices to toast for about 1 minute.
4. Pour in the chicken broth then add the ham hock and give it a stir. Bring it to a boil, then reduce heat to low. Allow stock to simmer for 30 minutes.
5. After simmering, stir in the black eyed peas and return to a boil, then reduce heat again to low and simmer, stirring frequently, for about 1–1 ½ hours or until the black eyed peas are creamy and tender. Once the peas are tender, remove the ham hock from the pot and separate the meat from the bone. Cut away the fat and gristle, chop the meat and add back to the pot.
6. Test the soup and season to taste with salt and fresh cracked pepper.
7. Serve over steamed white rice and garnish with chopped green onions. Enjoy!

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