Smokin' Hoppin' John
You can never have too many Southern recipes, so give Smokin' Hoppin' John a try. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.17 per serving. One serving contains 303 calories, 16g of protein, and 15g of fat. This recipe is liked by 6 foodies and cooks. It works well as a budget friendly main course. A mixture of garlic, scallions, smoked paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. new year eve will be even more special with this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Hoppin' John, Hoppin’ John, and Hoppin' John are very similar to this recipe.
Servings: 6
Ingredients:
1/4 cup beer (optional)
1 (20-ounce) bag frozen black-eyed peas
1 chipotle chile in adobo sauce, minced (about 1 tablespoon)
2 medium cloves garlic, finely minced (about 2 teaspoons)
Halved grape tomatoes
Hot sauce
1 teaspoon kosher salt
1 medium onion, roughly chopped (about 1 1/2 cups)
Chopped parsley
Chopped scallions
Shredded cheddar cheese
1/2 teaspoon smoked paprika
1 teaspoon soy sauce (optional)
2 tablespoons vegetable oil
2 cups water or low-sodium vegetable stock
Equipment:
frying pan
wooden spoon
Cooking instruction summary:
Procedures 1 Heat oil in a heavy-bottomed 12-inch stainless skillet over high heat until shimmering. Add onion and garlic and cook, stirring frequently, until slightly softened, about 5 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Add smoked paprika and cook until fragrant, about 30 seconds. 2 Add frozen peas, water, beer, chile and salt. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes without disturbing. After 25 minutes, check rice for doneness. Mixture should be moist, but not soupy. If mixture appears dry, add additional liquid, 1 tablespoon at a time, folding gently with a wooden spoon after each addition until desired consistency is reached, up to 1 additional cup liquid. Return lid and allow to cook for additional 5 minutes. 3 Season to taste with additional salt and soy sauce, if desired. Serve immediately, topping with scallions, tomatoes, parsley, cheese, and hot sauce as desired.
Step by step:
1. Heat oil in a heavy-bottomed 12-inch stainless skillet over high heat until shimmering.
2. Add onion and garlic and cook, stirring frequently, until slightly softened, about 5 minutes.
3. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute.
4. Add smoked paprika and cook until fragrant, about 30 seconds.
5. Add frozen peas, water, beer, chile and salt. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes without disturbing. After 25 minutes, check rice for doneness.
6. Mixture should be moist, but not soupy. If mixture appears dry, add additional liquid, 1 tablespoon at a time, folding gently with a wooden spoon after each addition until desired consistency is reached, up to 1 additional cup liquid. Return lid and allow to cook for additional 5 minutes.
7. Season to taste with additional salt and soy sauce, if desired.
8. Serve immediately, topping with scallions, tomatoes, parsley, cheese, and hot sauce as desired.
Nutrition Information:
covered percent of daily need
