Hoppin John A New Year Tradition Dee Dees Recipes

HOPPIN' JOHN

Hoppin' John image

Provided by Matt Lee And Ted Lee

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup dried black-eyed peas or field peas
2 tablespoons olive oil
1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
1 medium onion, coarsely chopped
1/2 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 1/2 cups uncooked rice

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 (VEGETARIAN)

Hoppin' John (Vegetarian) image

This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish.

Provided by duonyte

Categories Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
1 tablespoon butter
1 large yellow onion, finely diced
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried chipotle powder or 1/2 teaspoon regular chili powder
1/8 teaspoon ground allspice
4 cups frozen black-eyed peas or 4 cups rehydrated black-eyed peas
1 teaspoon salt
fresh ground pepper, to taste
1 cup long-grain white rice

Steps:

Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.
Prepare rice by your preferred method.
Add black-eyed peas to the onion mix; cover with water. Increase heat to medium-high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper, to taste.
Remove bay leaves. Serve over rice.
Note: I used vegetable broth instead of water. My broth had no salt, if you use a commercial broth, cut down on or eliminate the salt.

HOPPIN' JOHN - A NEW YEAR TRADITION - DEE DEE'S

Hoppin' John - A New Year Tradition - Dee Dee's image

We loved Diane's version of this classic New Year recipe. It's a great way to use a leftover ham bone. Adding Rotel gives the dish a punch of flavor so go easy on the seasoning until you taste it. There's a great balance of fresh vegetables in this recipe. Even though they are added towards the end of the cooking process, they are cooked nicely and have a slight crunch. This hoppin' john recipe has a few steps. If you follow Diane's instructions, you'll have a great New Year's dinner.

Provided by Diane Atherton @DeeDee2011

Categories Vegetables

Number Of Ingredients 18

Ingredients

1 bag(s) dried black-eyed peas, 16 oz.
1 large carrot (optional)
1 to 2 teaspoon(s) baking soda (optional)
1 - meaty ham bone (I used a ham bone I had in the freezer from our Thanksgiving ham) you can use ham hock or chopped ham
2 medium onions, chopped and divided
3 to 4 clove(s) garlic, minced
1 - bay leaf
1 cup(s) long-grain white rice (not minute rice)
1 can(s) Rotel tomatoes, 10 oz.
1 large bell pepper, chopped
2 to 3 - ribs of celery, chopped
1 large jalapeno pepper, minced
2 teaspoon(s) Cajun seasoning
1/2 teaspoon(s) dried thyme
- Everglade seasoning to taste
- salt and pepper, to taste (I used cayenne pepper)
3 to 4 - green onions, sliced
- red pepper flakes to taste, optional

Steps:

Soak peas. I used the 2-hour method for soaking peas; rinse and sort peas. Combine 8 to 10 cups of cold water, carrot, baking soda, and peas in a large pot.
Bring to a vigorous boil; boil for 2 minutes and remove from heat. Let peas soak for 2 hours. NOTE: The carrot and baking soda is a little trick that was passed on from my grandmother and mother. They both believed that this will reduce gas. Not sure this is true but I have been cooking dried peas and beans this way for years without a problem.
Once peas have soaked, add meaty ham bone, 1/2 of the chopped onions, garlic, and bay leaf. Bring to a boil; reduce heat to a med-low and simmer 20 to 30 minutes until peas are tender but not mushy. NOTE: If necessary, add additional water to cover peas.
Remove the ham bone, cut off meat. Dice and set aside.
Drain the peas and set aside.
Add 2 1/2 cups of water to the pot and bring to a boil; add rice and bring to boil; reduce heat, cover and simmer for 10 to 12 minutes.
Add remaining onion, peas, Rotel tomatoes (with juice), bell pepper, celery, jalapeno pepper, and seasonings to rice. Bring to a simmer and cook an additional 5 to 8 minutes until rice is tender.
Stir in sliced green onions and ham. Serve with hot cornbread.

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