Crooks Corner Hoppin John Recipes

SLOW COOKER HOPPIN JOHN

Steps:

• Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
• Cook on High until peas are tender, at least 4 hours.

SLOW COOKER HOPPIN' JOHN

Steps:

• In a large (6 quart) slow cooker crock, combine the soaked beans, onion, celery, bell pepper, garlic, and ham hock.
• Pour the chicken stock into the slow cooker crock and stir to combine the ingredients. Add the bay leaf and push it into the liquid until it's submerged.
• Cover the slow cooker and cook on low for 7 to 8 hours, until beans are tender. Discard the bay leaf and the ham hock. The stew can also be cooked on high for 4 to 5 hours.
• Before serving, prepare the rice as you would normally.
• To serve, spoon some cooked white rice into a bowl and ladle Hoppin' John over the rice. Pass hot pepper sauce at the table for everyone to season to their liking.

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.

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.

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 WITH GREENS - SLOW COOKER RECIPE

Steps:

• Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
• Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
• Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.