Carolina Hopping John Hoppin John Recipes

HOPPIN' JOHN

Hoppin' John image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

SOUTHERN HOPPIN' JOHN

Southern Hoppin' John image

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

Ingredients

1/2 pound sliced bacon, cut into 1-inch pieces
1 small green or sweet red pepper, chopped
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained

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.

CAROLINA HOPPING JOHN - HOPPIN' JOHN

Carolina Hopping John - Hoppin' John image

Hopping John-plenty hot-is plenty good. Traditional to serve on New Year's Day for good luck in the coming year. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

Provided by Molly53

Categories Rice

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

2 cups dried cow peas or 2 cups dried black-eyed peas
1/4 lb salt pork
2 cups cooked rice
2 tablespoons butter
salt and pepper, to taste

Steps:

Soak peas overnight.
Cook with salt pork until peas are tender, being careful to keep them whole.
When done, there should only be a small quantity of liquid left in the pot.
Add cooked rice, season with salt, pepper and butter; cover and simmer an additional 15 minutes.
Serve with bread and butter.

Nutrition Facts : Calories 224.7, Fat 14.5, SaturatedFat 6, Cholesterol 19.8, Sodium 223.9, Carbohydrate 20.1, Fiber 1.9, Sugar 1.1, Protein 2.9

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