Brooklyn Style Hoppin John Recipes

BROOKLYN-STYLE HOPPIN' JOHN

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.

HOPPIN' JOHN

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

SOUTHERN HOPPIN' JOHN

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.

HOPPIN' JOHN

Steps:

• Boil the black-eyed peas for two minutes, then remove from heat and set aside for 1 hour.
• Add the onion, garlic, black pepper, crushed red pepper, and bay leaf.
• Bring to a boil, cover, and simmer 1 hour, stirring occasionally.
• Stir in the salt pork and simmer 1 more hour, uncovered, stirring frequently.
• Meanwhile, prepare the rice as directed on the package.
• Remove the salt pork and the bay leaf from the beans.
• Stir in Tabasco sauce.
• Serve over rice.

CROOK'S CORNER HOPPIN' JOHN

Steps:

• Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery and onions and cook, stirring, about 1 minute.
• Add peas, garlic, about 1 1/4 cups water or to barely cover, thyme, bay leaf, salt and pepper flakes. Bring to boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Remove from heat.
• Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to boil and let simmer 17 minutes. Stir in the butter.
• Cut unpeeled tomato into 1/4-inch cubes; there should be about 1 cup.
• Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.

HOPPIN' JOHN - CAJUN STYLE

Steps:

• Fry bacon, drain on paper toweling; crumble and set aside.
• Reserve 2 tablespoons grease.
• In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
• Pour into a 2 quart buttered casserole; cover tightly.
• Bake at 350* for 1 hour.
• Uncover, stir and toss lightly with black-eyed peas.
• Top with crumbled bacon pieces.
• Cover and bake for about 30 more minutes.
• Garnish with parsley, if desired.