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
HOPPIN' JOHN
Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck.
Provided by By Stacey Little
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
- Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
- Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
- Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.
Nutrition Facts : Calories 390, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1/2, Fiber 11 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 8 g, TransFat 0 g
HOPPIN' JOHN
Steps:
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
HOPPIN' JOHN AND HAM
Simply Hoppin' John & ham.
Provided by Michaela Rosenthal
Time 25m
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Heat oil and sauté onion for 2-3 minutes until fragrant.Stir in Margaret Holmes Hoppin' John, chicken broth and ham. Turn heat to low and simmer for 20 minutes. Great with cornbread!
QUICK HOPPIN' JOHN (BLACK EYED PEAS WITH HAM)
Steps:
- Gather the ingredients.
- Heat the bacon drippings in a large saucepan over medium heat.
- Add the chopped onion to bacon drippings and cook until tender and translucent, stirring frequently.
- Add the the drained black-eyed peas, diced cooked ham, and cayenne pepper; stir to blend thoroughly.
- Simmer for 10 minutes; then stir in hot cooked rice and salt, to taste. Alternatively, serve the rice in a wide bowl or on a plate and top with the peas.
- Garnish the black-eyed peas with thinly sliced onion, if desired, and serve the dish with cornbread and greens.
Nutrition Facts : Calories 345 kcal, Carbohydrate 58 g, Cholesterol 16 mg, Fiber 11 g, Protein 19 g, SaturatedFat 1 g, Sodium 255 mg, Sugar 7 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
HAM HOPPIN' JOHN
Mmm...a great fall or early spring day dish. Oh the smell as it cooks. What a great way to use leftover ham.
Provided by Baby Kato
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put peas in a deep pan cover with 8 cups of water.
- Bring to a boil on high heat.
- Lower heat to simmer, cover pot, cook for 45 minutes.
- (until peas are tender but not mushy) Place ham and bacon in frying pan over medium heat and fry for 5- 7 minutes, drain on paper towel and set aside.
- Keep 1 tsp bacon fat, add the onions to pan and sauté, stirring often until soft, (4 min) set aside.
- When beans are ready, drain and save 2 1/2 cups of cooking liquid.
- Add rice, ham, bacon, onions, roasted garlic, thyme, red pepper flakes, salt and pepper to beans and reserved cooking liquid.
- Stir well.
- Return to high heat and bring to a boil.
- Lower heat and cover.
- Cook 25 minutes (until rice is done and all liquid has evaporated).
- Turn off stove and let sit covered for about 15 minutes.
- Enjoy--.
SLOW COOKER HOPPIN JOHN
Using a slow cooker makes easy work of this classic, long-simmered, delicious southern dish. Serve over cooked white rice.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 13h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 51.7 g, Cholesterol 55.1 mg, Fat 24.2 g, Fiber 9 g, Protein 30.9 g, SaturatedFat 8.2 g, Sodium 754.7 mg, Sugar 7.1 g
HOPPIN' JOHN
In the southern United States, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money. I had leftover ham and a bag of black eyed peas. Combined recipe on bag with Betty Crocker and tweaked a bit.
Provided by Linky
Categories Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare black eyed peas overnight or quick method. (I boiled for 5 min, brought to boil and simmered for one hour.).
- Dice ham and remove as much fat as possible.
- Chop onion.
- Combine onion and ham in dutch oven, stir over medium heat until onions start to wilt.
- Add chili powder.
- Add cooked beans with any remaining cooking liquid.
- Add water so that there is about a total of one cup liquid.
- Add rice.
- Cover, simmer for 10 minutes.
- Add salt and pepper if needed.
GINA'S HOPPIN' JOHN SOUP
GINA Ever since I was a little girl, my mom has been telling me that if you don't eat black-eyed peas on New Year's Day you'll have a bad year ahead of you. Now, when I was younger I didn't care a bit. I was going through that awkward stage anyway-how much worse could it be? But as I got older, I learned to love that black-eyed pea tradition, convinced that my year was going to be fantastic! And you know what's funny? I tell my girls the same thing. Who says traditions and superstitions aren't effective? Not to mention that black-eyed peas are rich in calcium and vitamin A. What could be bad about that? Of course, this being a Gina recipe, I added in my favorite collard greens. . . . Mmm, even better.
Yield serves 4 to 6
Number Of Ingredients 17
Steps:
- Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
- Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften.
- Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.
- Spoon into bowls, and sprinkle each bowl with Parmesan cheese.
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