//]]> How to Make Ultimate Hopping John | Make Your Favorite Restaurant Dishes At Home!

17/12/2020 22:22

How to Make Ultimate Hopping John

by Jennie Ward

Hopping John
Hopping John

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hopping john. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Hopping John is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Hopping John is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook hopping john using 8 ingredients and 4 steps. Here is how you can achieve it.

 

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The ingredients needed to make Hopping John:
  1. Make ready 1 pound dried black-eyed peas
  2. Take 1 small smoked ham hock (about 1/2 pound)
  3. Get 2 bay leaves
  4. Prepare 2 cloves garlic, smashed and peeled 10 cups water
  5. Make ready 1/2 pound spicy chorizo sausage or spicy Italian sausage
  6. Make ready 1 cup rice
  7. Make ready 1 teaspoon salt
  8. Take 1 cup sliced scallions (6 to 7)


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Instructions to make Hopping John:
  1. Soak the black-eyed peas overnight in water to cover by 2 inches. Drain well.
  2. In a large pot, combine the drained black-eyed peas, ham hock, bay leaves, garlic and water. Bring to a boil, reduce to a high simmer, partially cover and cook until the peas are almost tender, about 45 minutes.
  3. Meanwhile, remove the casings from the chorizo or prick the sausage in several places with the tines of a fork. Fill a medium skillet with about 1/8 inch of water. Add the sausages and bring to a boil over medium-high heat. Cook the sausages until cooked through, about 10 minutes. Set them aside and discard the cooking juices. When cool enough to handle, cut the sausages into 1/2 inch dice.
  4. Add the sausage, rice and salt to the pot, recover and cook until the rice is tender, about 20 minutes. Stir in the scallions and bell pepper about 10 minutes before the rice is done. If desired, pull off any meat from the ham hocks and add to the pot. Discard the bay leaves.

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