{"id":664,"date":"2014-11-08T20:25:59","date_gmt":"2014-11-08T20:25:59","guid":{"rendered":"http:\/\/recipes.cyedge.com\/?p=664"},"modified":"2022-07-13T19:50:06","modified_gmt":"2022-07-13T19:50:06","slug":"hoppin-john-2","status":"publish","type":"post","link":"https:\/\/recipes.jrkirk.net\/?p=664","title":{"rendered":"Hoppin&#8217; John"},"content":{"rendered":"<table border=\"1\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td valign=\"top\" width=\"100%\"><span style=\"font-family: 'Arial Narrow';font-size: small\">1 tablespoon olive oil<br \/>\n1 large Ham hock<br \/>\n1 cup Onion chopped<br \/>\n1\/2 cup Celery chopped<br \/>\n1\/2 cup Green pepper chopped<br \/>\n1 tablespoon Garlic chopped<br \/>\n1 pound Black-eyed peas soaked overnight and rinsed<br \/>\n1 quart Chicken stock<br \/>\n1 Bay leaf<br \/>\n1 teaspoon Dried thyme<br \/>\nSalt<br \/>\nBlack pepper<br \/>\nCayenne<br \/>\n3 tablespoon Green onion finely chopped<br \/>\n3 cups White rice steamed<br \/>\n<\/span><\/td>\n<td valign=\"top\" width=\"1\"><span style=\"font-family: 'Arial Narrow'\"><br \/>\n<\/span><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" valign=\"top\" width=\"100%\"><span style=\"font-family: Tahoma\"><span style=\"color: #808080;font-family: 'Arial Narrow'\"><span style=\"font-size: small\">Instructions<\/span><br \/>\n<\/span><\/span><span style=\"font-family: 'Arial Narrow';font-size: small\">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. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.<br \/>\n<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>1 tablespoon olive oil 1 large Ham hock 1 cup Onion chopped 1\/2 cup Celery chopped 1\/2 cup Green pepper chopped 1 tablespoon Garlic chopped 1 pound Black-eyed peas soaked overnight and rinsed 1 quart Chicken stock 1 Bay leaf 1 teaspoon Dried thyme Salt Black pepper Cayenne 3 tablespoon Green onion finely chopped 3 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2,1],"tags":[],"class_list":["post-664","post","type-post","status-publish","format-standard","hentry","category-recipe","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=\/wp\/v2\/posts\/664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=664"}],"version-history":[{"count":1,"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=\/wp\/v2\/posts\/664\/revisions"}],"predecessor-version":[{"id":665,"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=\/wp\/v2\/posts\/664\/revisions\/665"}],"wp:attachment":[{"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jrkirk.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}