Quick Hoppin John From A Western Girl Recipes

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

QUICK HOPPIN' JOHN (BLACK EYED PEAS WITH HAM)

Steps:

• Gather the ingredients.
• Heat the bacon drippings in a large saucepan over medium heat.
• Add the chopped onion to bacon drippings and cook until tender and translucent, stirring frequently.
• Add the the drained black-eyed peas, diced cooked ham, and cayenne pepper; stir to blend thoroughly.
• Simmer for 10 minutes; then stir in hot cooked rice and salt, to taste. Alternatively, serve the rice in a wide bowl or on a plate and top with the peas.
• Garnish the black-eyed peas with thinly sliced onion, if desired, and serve the dish with cornbread and greens.

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.

QUICK HOPPIN' JOHN

Steps:

• Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly until vegetables are tender.
• Stir in water and black-eyed peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice, parsley, and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender. Garnish, if desired.

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.

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.

TIJUANA HOPPIN' JOHN (CROCK POT)

Steps:

• Rinse and sort through peas.
• In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat.
• Add peas.
• Let water return to a boil; then boil, uncovered, for 2 minutes.
• Remove pan from heat, cover, and let stand for 1 hour.
• Drain and rise peas, discarding cooking water.
• In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile.
• Stir in peas; pour in remaining 3 cups water.
• Cover and cook at low setting until peas are tender and to bite (9 to 10 hours).
• Remove and discard chipotle chile; stir in rice and tomatoes.
• Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes).
• Season to taste with salt.

HOPPIN' JOHN

Steps:

• Boil the black-eyed peas for two minutes, then remove from heat and set aside for 1 hour.
• Add the onion, garlic, black pepper, crushed red pepper, and bay leaf.
• Bring to a boil, cover, and simmer 1 hour, stirring occasionally.
• Stir in the salt pork and simmer 1 more hour, uncovered, stirring frequently.
• Meanwhile, prepare the rice as directed on the package.
• Remove the salt pork and the bay leaf from the beans.
• Stir in Tabasco sauce.
• Serve over rice.

QUICK HOPPIN' JOHN FROM A WESTERN GIRL.

Steps:

• In a 3 qt pot, brown bacon.
• Add chopped onion, green pepper and carrots and continue cooking until onion is translucent.
• Add the rice mix, ham and 6 cups water. Bring to boil.
• Cover and cook over medium heat for 25 minutes or until rice is tender. The rice will not absorb all the liquid. If it does, add more water until a stew-like consistency is obtained.
• Once rice is cooked, stir in the collard greens and Sriracha Sauce. Continue to cook another 5 to 10 minutes until greens are cooked to the degree you prefer.