HOPPIN' JOHN
Provided by Matt Lee And Ted Lee
Categories side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
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)
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
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
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
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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