Hoppin John Soup Black Eyed Peas And Rice Recipes

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS

Hoppin' John -- Rice and Black-Eyed Peas image

I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.

Provided by ATM 67

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb bacon, cut in 1/2 inch pieces (I use a whole package)
1 medium onion, medium dice (a larger one is ok)
2 (15 ounce) cans black-eyed peas, with juice (1 qt if you cook your own peas)
2 cups uncooked rice
3 cups water
1/4 cup vegetable oil (for vegan)
2 teaspoons liquid smoke (for vegan)

Steps:

In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
Bring to a boil and then reduce heat to medium.
When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
Wait at least twenty minutes, WITHOUT PEEKING!
Don't do it. You'll loose precious heat and steam.
Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.

QUICK HOPPIN' JOHN SOUP

Quick Hoppin' John Soup image

This is a modification of my father's hoppin' john recipe. The only difference between his and mine is the use of tomatoes. It's a great recipe for the holidays (New Year's) or any time during winter months. There are many versions of this recipe here, but this one is quick so you can throw it together after a long day at work for the whole family to enjoy!

Provided by ThoHug

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound sage pork sausage
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
2 (15 ounce) cans black-eyed peas, drained
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (14 ounce) cans chicken broth
2 cups water
salt to taste

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.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 29.8 g, Cholesterol 34.9 mg, Fat 13.2 g, Fiber 5.2 g, Protein 16.1 g, SaturatedFat 4.4 g, Sodium 1450.8 mg, Sugar 3.4 g

HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)

Hoppin' John Soup (Black-Eyed Peas and Rice) image

Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.

Provided by littleturtle

Categories Clear Soup

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/3 tablespoons olive oil
1/2 tablespoon butter
3/4 onion, chopped
1/2 garlic clove, finely chopped
1 3/4 cups dried black-eyed peas
3/4 teaspoon thyme or 1/4 teaspoon dried thyme
11 cups chicken broth
3 cups water
1 cup rice
4 slices bacon, diced
1/2 cup celery, chopped
2 (8 ounce) cans carrots, sliced
1 (28 ounce) can stewed tomatoes, chopped
1/4 teaspoon Tabasco sauce
cumin, to taste
1 -2 teaspoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1/2 lb crumbled sausage (cooked) or 1/2 lb diced pork (cooked)

Steps:

In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
Add the water and bring to a boil.
Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
In a seperate pot, cook rice according to package directions.
Fry bacon, then add the celery and saute until it's clear.
When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
Bring to a boil, and taste for seasoning.
At this point it isn't necessary to continue cooking, but you can cook longer if desired.
Serve with cornbread.

Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3

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