Hoppin John With Tomato Relish 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.

HOPPIN' JOHN WITH TOMATO RELISH

Steps:

• Place first 5 ingredients in a sauce pan with tight fitting lid and bring to a simmer covered. allow to simmer until dry 15-18 minute Leave covered.
• Place peas in a lg sauce pan with 6 c water and bring to a boil reduce to simmer and add the onion allow to simmer until peas are tender but not mushy. Appprox 20-35 minute Season with salt & pepper once peas are cooked.
• For Relish: Combine tomatoes,onion,scallions, parsley, red wine vinegar, olive oil, hot sauce, salt & pepper in a mixing bowl and toss together. Serve family style with Rice, Peas & Relish in separate bowls and allow guests to build their own or make an entree by making individual bowls and adding grilled shrimp & Andouille sausage on top.

WHITE BEAN PATE WITH TOMATO RELISH

Steps:

• Stir ingredients for tomato relish together.
• Season with pepper, stir occasionally.
• In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt.
• Whirl til smooth.
• Spoon bean pate into serving crock, or serve pate on toasts with relish.

HOPPIN' JOHN

Steps:

• In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.

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.