Emeril's Hoppin' John
Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic.
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ingredients. 1 tablespoon oil; 1 cup onion, diced; 1/2 cup celery, diced; 1/2 cup green pepper, diced; 1 tablespoon garlic, chopped; 2 cups black-eyed peas, soaked overnight and rinsed
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Directions: Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir.
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Step 3. Add 1ยผ cups dried black-eyed peas, soaked overnight, drained, 1 Tbsp. Cajun seasoning, 2 tsp. dried thyme, 1 bay leaf, and 1 smoked ham hock (if using), then pour in 4 cups low-sodium.
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Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes.
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Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally.
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About 15 minutes before peas are al dente, preheat oven to 350ยฐF (175ยฐC). Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat. Stir the pot well to incorporate the ingredients, cover fully with lid, and cook in oven for 30 minutes.
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Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes. Step 3. Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes.
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Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender.
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Step 1. Soak the black-eyed peas in cold water overnight, then drain when ready to cook. Step 2. In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes.
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Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes). 2. In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water.
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Step 1. Wash and sort 1 cup small dried beans such as cowpeas or black-eyes. Place them in a medium heavy-bottomed saucepan; add 5 cups water and discard any peas that float. Add 1 smoked ham hock.
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Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.
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Step 2. Discard skin from ham hock and chop meat, discarding bone. Stir rice and ham into smaller pot of peas with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring to a rolling boil. Stir, then.
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Add the ham bone to the center of an 8-quart slow cooker. Add the drained peas, onion, celery, green bell pepper, red bell pepper, garlic, bay leaves, creole seasoning, and black pepper into the cooker. Pour the chicken stock on top and stir everything to combine. Place the lid on top and cook for 7 to 8 hours on low, or 4 to 5 hours on high.
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Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves.
