HOPPIN' JOHN RECIPE
Steps:
- In a 5-quart Dutch oven, combine ham hock, bay leaves, and quartered onion, and top with 3 quarts of water. Set over high heat, bring to a boil, then cook at a boil for 5 minutes. Reduce heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until the ham hock is fork-tender, about 3 hours; top up with boiling water as needed to keep the ham hock covered. Discard bay leaves. Transfer ham hock and onion to a heatproof plate or bowl to cool. Measure 2 quarts (1.9L) broth and return it to the Dutch oven; save any remaining broth for another use.
- Pull ham hock meat and skin from the bones. Roughly chop up any larger pieces, then return meat, skin, and bones along with the onion to the pot.
- Drain field peas from soaking water, rinse, and add to the pot.
- Add salt, pepper, garlic powder, and onion powder. Set over high heat and return to a boil. Lower heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until peas are al dente, about 45 minutes. About 15 minutes before peas are al dente, preheat oven to 350°F (175°C). Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat.
- Stir the pot well to incorporate the ingredients, cover fully with lid, and cook in oven for 30 minutes. Remove from the oven and let rest, covered, for 5 minutes.
- Fluff with a fork, and serve right away.
Nutrition Facts : Calories 264 kcal, Carbohydrate 20 g, Cholesterol 64 mg, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, Sodium 642 mg, Sugar 2 g, Fat 10 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
BROOKLYN-STYLE HOPPIN' JOHN
Hoppin' John and greens are two simple dishes that are required eating each New Year's Day for Southerners (or anyone else, one imagines) who want to bring luck and prosperity.
Provided by Kim Severson
Categories side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, cover peas generously with water, add baking soda and soak overnight.
- The next day, rinse ham hocks and pat dry. Heat oil in a large heavy-bottomed pot. Sear ham hocks and ham trimmings, turning so all sides are cooked.
- Remove seasoning meat, if using. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
- If using seasoning meat, return it to pot. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes. Serve over white rice with vinegar peppers, if desired.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams
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
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
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