HOPPIN' JOHN
Steps:
- Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.
- Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
- After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.
- Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
- Variations: Add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. You can also use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)
Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.
Provided by littleturtle
Categories Clear Soup
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
- Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
- Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
- Add the water and bring to a boil.
- Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
- In a seperate pot, cook rice according to package directions.
- Fry bacon, then add the celery and saute until it's clear.
- When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
- Bring to a boil, and taste for seasoning.
- At this point it isn't necessary to continue cooking, but you can cook longer if desired.
- Serve with cornbread.
Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3
HOPPIN' JOHN SOUP
A popular soup in our family! A southern dish using sausage and black-eyed peas. This is a version from Southern Living Magazine. All you need is cornbread to make this dish complete!
Provided by Seasoned Cook
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook sausage, drain and crumble.
- Place sausage in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
- Bring to a boil and let simmer about 25 minutes until rice is done.
- Add drained peas and cook 15 more minutes.
- Serve with your favorite cornbread. Warmed leftovers are delicious!
Nutrition Facts : Calories 385.6, Fat 22.4, SaturatedFat 7.5, Cholesterol 43.9, Sodium 1380.5, Carbohydrate 31.8, Fiber 4.5, Sugar 5.1, Protein 14.6
HOPPIN' JOHN (BLACK-EYED PEAS WITH KIELBASA)
Categories Bean Herb Onion Pork High Fiber New Year's Day New Year's Eve Winter Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Quick-soak black-eyed peas.
- Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.
- In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.
- Serve Hoppin' John spooned over rice.
BLACK EYE PEA "HOPPIN JOHN" SOUP FOR NEW YEARS
An ole southern tradition is to serve a "HOPPIN JOHN" dish of black eye peas on NEW YEARS DAY. It has been said to bring you good luck if you eat it on the first day of Jan. This is my very own Black Eye Pea Crock Pot Soup recipe for you to make,enjoy, and just maybe you will have good luck in the New Year! It is so easy to serve friends that stop over to wish us a HAPPY NEW YEAR! While I serve them "HOPPIN JOHN" soup for GOOD LUCK!! Sort of a family tradition now.
Provided by Nancy J. Patrykus @Finnjin
Categories Soups
Number Of Ingredients 6
Steps:
- The night before... Put smoked ham hocks in the crock pot with 3 cups of water. Simmer over night.
- The night before..... Rinse the black eye peas and put in a saucepan, covered with water. Bring to a boil. Cover and let sit for one hour.Drain,and rinse two tines. Put in a bowl covered with fresh cold water. Put in refrigerator over night.
- Next morning: strain the pork hocks,and the liquid, into a bowl. Pick out, the pork hock meat,bones,and skin and put on a plate to cool. Now strain the liquid again, put the clear liquid back into the crock pot. and add the drained black eye peas. Cook on high.
- When the hocks are cool enough , pick off all the meat. Throw all scraps away, and put the meat back into the crock pot. Cover. Cook the rice. Set aside.
- Scrape and slice the carrots into coins,chop the onion, and put into the crock pot. Cook on high till the carrots are done.
- When the carrots are done add the cooked rice, and the cut up canned spinach. Add more chicken broth if needed. Simmer til serving time.
- Instead of canned spinach you can use fresh cut up collard greens,or fresh spinach. Serve with hot sauce, and home made corn bread, for a delicious meal. Or at half timefor your foot ball friends! Happy New Year ! ....12/17/11
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CLASSIC HOPPIN' JOHN RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (11)Total Time 1 hr 30 minsCategory Soup
- 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.
- 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. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
HOPPIN' JOHN - BLACK EYED PEA SOUP RECIPE FOR NEW YEARS
From seededatthetable.com
5/5 (4)Total Time 1 hr 15 minsCategory Main Course, SoupCalories 400 per serving
- In a large pot or Dutch oven, cook bacon until crisp. Remove from pot (reserve grease) and chop; set aside.
- In the pot with the bacon grease, cook onion, peppers until soft, about 7-10 minutes. Add garlic and cook an additional 1 minute.
- Add ham hock (or salt pork) to the pot and pour in chicken broth. Bring to a boil over high heat, reduce to medium low and simmer for 15 minutes.
- Stir in the peas and rice, then simmer another 10 minutes. Chop up cooked ham hock or salt pork, discard bone (if necessary). Stir in bacon. Season with hot sauce, salt and pepper, to taste.
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