HOPPIN' JOHN
I eat this dish every New Year's day, it's supposed to bring you luck, and so far my life's been pretty good. It's also good anytime you need a hearty homey meal!
Provided by Daisy
Categories Meat and Poultry Recipes Pork
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
- Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
Nutrition Facts : Calories 474.9 calories, Carbohydrate 64.1 g, Cholesterol 60.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 33.6 g, SaturatedFat 4.9 g, Sodium 618.5 mg, Sugar 4.5 g
BROOKLYN-STYLE HOPPIN' JOHN
Hoppin' John and greens are two simple dishes that are required eating each New Year's Day for Southerners (or anyone else, one imagines) who want to bring luck and prosperity.
Provided by Kim Severson
Categories side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, cover peas generously with water, add baking soda and soak overnight.
- The next day, rinse ham hocks and pat dry. Heat oil in a large heavy-bottomed pot. Sear ham hocks and ham trimmings, turning so all sides are cooked.
- Remove seasoning meat, if using. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
- If using seasoning meat, return it to pot. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes. Serve over white rice with vinegar peppers, if desired.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTHERN HOPPIN' JOHN
This is a quick and easy side dish that will become a favorite of your family.-Anne Creech, Kinston, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 448mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
HOPPIN' JOHN
Provided by Matt Lee And Ted Lee
Categories side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
- Let mixture boil 10 minutes, and then add peas. 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.
- Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams
HOPPIN' JOHN
Provided by Edna Lewis
Categories Rice Side New Year's Day Ham Winter Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring all ingredients except rice to a boil in a large heavy pot, skimming any foam, then simmer, covered, until peas are barely tender, about 30 minutes. Transfer 4 cups peas and 4 cups cooking liquid to a heavy medium pot. Transfer ham hock to a cutting board, then set aside remaining peas and liquid in larger pot.
- 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 simmer, tightly covered, over very low heat until rice is tender and liquid is absorbed, about 30 minutes. Remove from heat and let hoppin' John stand 10 minutes.
- Meanwhile, simmer remaining peas and liquid, covered, until peas are tender, about 10 minutes. Serve with hoppin' John.
BEEFY HOPPIN' JOHN - HOPPING JOHN
Hoppin john is a famous Southern dish made with black-eyed peas and rice and usually served with rice as a side dish. The addition of beef strips transforms it into a hearty main dish. From an old newspaper clipping.
Provided by Molly53
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef strips in lard or oil; sprinkle with next three ingredients.
- Add 1 1/2 cups water; cover tightly and cook slowly 30 minutes.
- Remove meat and set aside; add rice, celery and onion to pan liquid.
- Return meat to pan and add peas and tomatoes.
- Cover tightly and continue cooking slowly until rice and meat are done, adding additional water if needed to prevent scorching, about 45 minutes.
Nutrition Facts : Calories 232.7, Fat 5, SaturatedFat 1.9, Cholesterol 4, Sodium 1001.9, Carbohydrate 40.4, Fiber 4.2, Sugar 2.9, Protein 6.4
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- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
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