SOUTHERN HOPPIN' JOHN
This is a quick and easy side dish that will become a favorite of your family.-Anne Creech, Kinston, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 448mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
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
Ring in the new year with a bowl of Hoppin' John! Made with black-eyed peas and rice, this Southern recipe is thought to bring great fortune without spending one.
Provided by Elise Bauer
Categories Budget Pantry Meal Bean Black Eyed Peas Rice Rice and Beans Southern
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Cook the bacon, celery, onion, green pepper, and garlic: If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and saute until they begin to brown, about 4 to 5 minutes. Add the garlic, stir well, and cook for another 1 to 2 minutes.
- Add the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme, and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).
- Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions.
- Strain the peas and adjust the seasoning: When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
- Serve with the rice: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens , kale, beet tops, or turnip greens.
Nutrition Facts : Calories 328 kcal, Carbohydrate 42 g, Cholesterol 25 mg, Fiber 5 g, Protein 19 g, SaturatedFat 3 g, Sodium 711 mg, Sugar 4 g, Fat 10 g, ServingSize Serves 4-6 as a side dish, UnsaturatedFat 0 g
HOPPIN' JOHN SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.
HOPPIN' JUAN
My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a hot Southwestern spin on the recipe this year, hence the name. It's simple and tasty, and has some heat. I only added two jalapenos, but you could add more if you like it hotter. If you don't like hot food, you might want to eliminate the jalapenos completely. My husband and I both loved it.
Provided by Ashley B.
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 31.5 g, Cholesterol 19 mg, Fat 7.9 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 3.7 g, Sodium 611.5 mg, Sugar 2.6 g
HOPPIN' JOHN
Throughout the South this humble dish of "peas" and rice is eaten on New Year's Day for good luck, with a plate of greens, cooked with a hog jowl and plenty of corn bread to sop up the pot likker. In Charleston and the surrounding Lowcountry, cowpeas - dried local field peas - are traditional.
Provided by John Martin Taylor
Categories Bean Pork Rice New Year's Day Spring
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
- Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.
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.
CROOK'S CORNER HOPPIN' JOHN
"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal of Crook's Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. "I try to make a personal statement." An example was his hoppin' John. A typical version of the time consisted basically of cooked peas - black-eyed or crowder - served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.
Provided by Craig Claiborne
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
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- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
- Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
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