{"id":2062,"date":"2024-10-28T16:29:08","date_gmt":"2024-10-28T21:29:08","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2062"},"modified":"2024-10-28T16:30:39","modified_gmt":"2024-10-28T21:30:39","slug":"tianas-hoppin-john","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/tianas-hoppin-john","title":{"rendered":"Tiana\u2019s Hoppin\u2019 John"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1 LB of black eyed peas (dried) (checked for stones)<\/li>\n\n\n\n<li>4 C of water or chicken stock<\/li>\n\n\n\n<li>1 TBSP butter<\/li>\n\n\n\n<li>\u00bd LB ham (cubed)<\/li>\n\n\n\n<li>1 MED onion (chopped)<\/li>\n\n\n\n<li>2 stalks of celery (chopped)<\/li>\n\n\n\n<li>2 MED carrots (chopped)<\/li>\n\n\n\n<li>6 cloves of garlic (minced)<\/li>\n\n\n\n<li>\u00bc TSP of celery salt<\/li>\n\n\n\n<li>\u00bd TSP salt<\/li>\n\n\n\n<li>\u00bc TSP black pepper<\/li>\n\n\n\n<li>\u00bc tsp of red pepper flakes (optional)<\/li>\n\n\n\n<li>1 C water or chicken stock<\/li>\n\n\n\n<li>2-3 cubes chicken bouillon (if not using chicken stock)<\/li>\n\n\n\n<li>1 C long grain rice<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Put the black eyed peas in a 5 &#8211; 7 quart pot.<\/li>\n\n\n\n<li>If doing an overnight soak pour in 4 C of water, cover and leave to soak overnight (use chicken bouillon when actually cooking). If doing a quick soak pour in 4 C of water or chicken stock, bring the beans to a boil and cook them for 2 minutes, then remove the pan from the heat and let the beans stand for 1 hour.<\/li>\n\n\n\n<li>Transfer the beans and their liquid to a large bowl.<\/li>\n\n\n\n<li>Melt butter in a large skillet. Add ham, onion, celery, carrots, garlic, celery salt, salt, pepper and red pepper flakes if using. Cook the mixture until the onion is transparent, about 6 to 8 minutes.<\/li>\n\n\n\n<li>Add the beans and their liquid (plus crumbled chicken bouillon if using) to the pot and stir. Bring the mixture to a boil, then lower the heat to simmer. Cover the pot and continue cooking until the beans are tender, up to 20 &#8211; 25 minutes.<\/li>\n\n\n\n<li>Add in one more cup of water or chicken stock and stir in the rice. Cover the skillet and continue simmering for about 20 &#8211; 25 minutes, stirring halfway through, or until the rice is tender.<\/li>\n\n\n\n<li>Stir and serve.<\/li>\n<\/ol>\n\n\n\n<p>Yields 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields 8 servings.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2062","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2062"}],"version-history":[{"count":3,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2062\/revisions"}],"predecessor-version":[{"id":2065,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2062\/revisions\/2065"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}