Hoppin' John
Ingredients
-
2 cups dried black-eyed peas
-
7 cups water
-
2 celery ribs
-
1 yellow onion
-
1 green bell pepper
-
2 garlic cloves
-
1 tablespoon canola oil
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Pick and sort the peas
Pick and sort the peas. Discard any that are split along with pebbles and other debris. Add them to a large covered casserole or dutch oven.
2 cups dried black-eyed peas
measuring cups
covered casserole dish
Soak the peas
Add cold water and soak 6-8 hours. Drain the soaking water and rinse the peas. Return soaked peas the back to the casserole dish. (Alternatively, you can quick-soak the peas: add them to a large pot and cover with 2” of water. Bring to a boil and cook for 1 minute, then remove the pot from the heat, cover and allow to soak 1 hour. Drain and rinse before using.)
7 cups water
liquid measuring cup
strainer
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Start the vegetables
Combine the celery, onion, bell pepper and garlic on the June Pan and drizzle with the oil.
2 celery ribs
1 yellow onion
1 green bell pepper
2 garlic cloves
1 tablespoon canola oil
June Pan
measuring spoons
Season the vegetables
Sprinkle the vegetables with salt and pepper. Toss to combine and spread the vegetables in an even layer on the June Pan.
¼ teaspoon black pepper
1 teaspoon salt
spatula
Roast the vegetables
Place the vegetables on the middle shelf of the June Oven. Roast 12-15 minutes, until the vegetables have softened. June will notify you when the vegetables are ready. If desired, follow-on-screen instructions to continue cooking.
Combine the ingredients
Combine the soaked peas with the roasted vegetables, ham hock, Creole seasoning, thyme sprigs and bay leaf.
1 smoked ham hock
1 teaspoon Creole seasoning
6 thyme sprigs
1 bay leaf
Add the broth
Pour the broth over, ensuring all is submerged. Cover.
4 cups chicken broth
Slow cook the Hoppin' John
Transfer the dish to the bottom shelf of the June Oven. Slow cook on Low for 8 hours, until beans are tender.
Finish the Hoppin’ John
Remove the Hoppin’ John from the June Oven and carefully uncover. Discard the bay leaf, thyme stems and ham hock. Then stir in the apple cider vinegar. If desired, pick the meat from the ham hock and return to the Hoppin’ John.
1 tablespoon apple cider vinegar
Garnish and serve
Spoon the Hoppin’ John over cooked rice and garnish with sliced green onions before serving hot.
¼ cup sliced green onions