HOPPIN' JOHN
I eat this dish every New Year's day, it's supposed to bring you luck, and so far my life's been pretty good. It's also good anytime you need a hearty homey meal!
Provided by Daisy
Categories Meat and Poultry Recipes Pork
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
- Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
Nutrition Facts : Calories 474.9 calories, Carbohydrate 64.1 g, Cholesterol 60.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 33.6 g, SaturatedFat 4.9 g, Sodium 618.5 mg, Sugar 4.5 g
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 Kardea Brown
Categories side-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
- Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
- Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.
MEATLESS HOPPING JOHN
"I traditionally make this black-eyed pea dish for New Year's celebrations," notes Ann Buckendahl of Benton, Kansas. "This version has more seasonings and veggies than the classic Southern dish."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. , Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer.
Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
INSTANT POT® HOPPIN' JOHN
Black-eyed peas, ham, and brown rice are transformed into the most delicious Hoppin' John dish with the help of your Instant Pot® pressure cooker. Serve with warm cornbread.
Provided by Sarah Siniard House
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine water and black-eyed peas in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Keep Warm function for 5 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drain peas and reserve cooking liquid. Rinse and dry the pot and return to the cooker.
- Add onion, butter, and garlic to the cooker. Select Saute function and cook for 2 minutes. Add brown rice and mix well. Cook until rice is toasted, about 2 minutes. Add chicken broth, ham, green onions, salt, and pepper. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Keep Warm function for 10 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function and stir in reserved peas and cayenne. Add reserved liquid if needed, a little at a time. Finished dish should be moist, but not soupy. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 55.2 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 4.9 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 3.1 g
HOPPIN' JOHN
Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck.
Provided by By Stacey Little
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
- Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
- Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
- Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.
Nutrition Facts : Calories 390, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1/2, Fiber 11 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 8 g, TransFat 0 g
HOPPIN' JOHN
Throughout the South this humble dish of "peas" and rice is eaten on New Year's Day for good luck, with a plate of greens, cooked with a hog jowl and plenty of corn bread to sop up the pot likker. In Charleston and the surrounding Lowcountry, cowpeas - dried local field peas - are traditional.
Provided by John Martin Taylor
Categories Bean Pork Rice New Year's Day Spring
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
- Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.
HOPPIN' JOHN
Steps:
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
EMERIL'S HOPPIN' JOHN
From The Essence of Emeril....Hoppin' John is a New Year's Southern Tradition:Black-Eyed Peas for good luck, ham or ham hock for good health, and the greens for financial success! I have tried several different recipes for this and so far, this is my favorite! I sometimes add chopped spinach or collard greens even though this particular recipe doesn't call for them, and it's so delish that way too! Happy New Year!!
Provided by Meredith .F
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
- Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
- Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
- Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
- Adjust seasonings, and garnish with green onions.
- Serve over rice.
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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CLASSIC HOPPIN' JOHN RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (11)Total Time 1 hr 30 mins
- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
- Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
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