Hopping John Recipes

SOUTHERN HOPPIN' JOHN

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.

HOPPIN' JOHN

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

HOPPIN' JOHN

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.

QUICK HOPPIN' JOHN SOUP

Steps:

• Crumble sausage into a skillet over medium heat and cook until evenly brown.
• In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

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

Steps:

• Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
• Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
• Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

PAUL PRUDHOMME'S HOPPIN' JOHN

Steps:

• Combine seasoning mix ingredients in a small bowl and set aside.
• Place bacon in a large ovenproof pot and cook over high heat until bacon begins to brown, about 6 minutes.
• Stir in 2 cups onions, 1 cup peppers, 1 cup celery, 2 tablespoons plus 1 teaspoon seasoning mix, bay leaves, and half the peas.
• Cover and cook, stirring occasionally, for 10 minutes.
• Stir in the garlic and 2 cups stock.
• Scrape bottom of pot.
• Bring to a boil and cook, stirring occasionally, about 20 minutes.
• Add 1 cup stock and scrape bottom of pot.
• Add sausage, 6 cups stock, remaining onions, remaining peppers, remaining celery, remaining peas, and remaining seasoning mix.
• Cover and bring to a boil over high heat.
• Reduce heat to low, cover, and simmer until peas are tender, about 1 1/4 hours.
• Preheat oven to 350°.
• Stir in rice and remaining stock.
• Bring to a boil over high heat.
• Cover pot and bake in oven 15 minutes.

HAM HOPPIN' JOHN

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--.

HOPPIN' JOHN

Steps:

• In a large saucepan over medium heat, cook bacon until crisp, 3 to 5 minutes. Add onion, celery, bell pepper, and thyme; cook until onion is translucent, 3 to 5 minutes.
• Add broth, peas, and 1 cup water. Bring to a boil; reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley; season with salt and pepper. Serve over rice.

HOPPIN' JOHN

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.