Hopping John Modified Recipes

HOPPING JOHN (MODIFIED)

Steps:

• Prepare the 1 cup ham broth if using a base, or bullion. Make sure the base is well dissolved before adding to cooking pot. (I used 1 teaspoons Penzy's ham base to 1 cup water.).
• Chop Canadian Bacon into small pieces so you will get a little in each bite. Drain and rinse black eye peas. Set both aside.
• Add 1/3 cup water to pot, add prepared ham broth, and add the half cup of uncooked rice. Bring rice liquid to a boil over medium high heat, then stir in black eye peas and ham. As soon as rice liquid returns to a boil, cover pot, reduce heat to a simmer, and cook to rice directions. (Uncle Bens was 20 minutes. Your time may be slightly different.).
• NOTE: If your rice mixture looks too dry near the end, you can mix in a little water, or ham broth to make it more moist. If it's way too wet you can uncover mixture, stir, and cook a little longer until some of the excess moisture evaporates.

BROOKLYN-STYLE HOPPIN' JOHN

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.