Chorizo Hoppin 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.

SLOW COOKER HOPPIN JOHN

Steps:

• Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
• Cook on High until peas are tender, at least 4 hours.

HOPPIN' JOHN

Steps:

• Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
• Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat until tender, about 3 or 4 minutes.
• Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook peas until tender, about 15 or 20 minutes.
• Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
• Toss with spread, parsley and serve!

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, cook the bacon and sausage.
• Drain most of the fat, laving about a tablespoon or so, and add the onion, green pepper, jalapeño, and celery. Cook until tender, stirring frequently.
• Stir in the remaining ingredients and simmer for about 10 minutes, until thoroughly heated, then serve over white rice (some collard greens on the side is an excellent complement, too!).

HOPPIN JOHN

Steps:

• Sauté sausage to brown, then drain.
• In a large pot combine sausage, rice, butter, onion, salt, pepper and peas. Add the water; cook until rice is tender.

HOPPIN' JOHN

Steps:

• Mix all ingredients before the bacon.
• Pour into a 2 qrt buttered casserole with cover.
• Bake at 350, tightly covered, for 1 1/2 hours.
• Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
• Garnish with bacon, parsley and pimento.

HOPPIN' JOHN

Steps:

• Adjust an oven rack to the middle position; preheat to 375°.
• Grease a 13 x 9 inch baking dish and set aside.
• Heat the oil in a large skillet over med-high heat until shimmering but not smoking.
• Add the ham and cook until the fat has rendered, about 6 minutes.
• Add the bacon and cook until slightly crisp, about 3 minutes.
• Use a slotted spoon to remove the ham and bacon from the pan and set aside on a paper towel-lined plate.
• Spoon off and discard all but 2 tablespoons of the fat from the pan and return to the burner.
• Reduce the heat to medium; add the onion and cook, stirring frequently, until softened, about 4 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the rice, thyme, and red pepper flakes and cook, stirring frequently, until the rice is coated and glistening, about 1 minute.
• Transfer the rice mixture to the baking dish and add the bay leaves.
• Return the skillet to the heat; add the chicken broth, water, salt, and pepper to taste.
• Increase heat to med-high, scraping the browned bits off the bottom of pan with a wooden spoon.
• Add the black-eyed peas, ham, and bacon; bring to a boil, and pour over the rice mixture, stirring to combine.
• Cover the baking dish tightly with foil and bake for 20 minutes.
• Remove from the oven, stir the rice (if the rice appears too dry, add 1/4 cup more water), recover with foil, and cook until the rice is fully tender, 20-25 minutes.
• Remove the dish from the oven and discard the bay leaves.
• Stir in the parsley, recover the dish, and allow it to rest for 5-10 minutes before serving.