<http://schema.org/recipeInstructions>
" Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the kielbasa and cook, turning once, until browned, 2 to 3 minutes; transfer to a plate. Reduce heat to medium, add the onions and remaining tablespoon oil, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes. Return the kielbasa to the pot and add the soaked peas, ham hocks, and 3 cups water; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 1/2 hours. Twenty-five minutes before the peas are done, cook the rice according to package directions. Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat back into the pot along with the scallions, jalape\u00F1o, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the rice with additional jalape\u00F1o and hot sauce, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a12212/louisiana-hoppin-john-recipe-wdy0113/>