My Hoppin John Recipes

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.

BROOKLYN-STYLE HOPPIN' JOHN

Brooklyn-Style Hoppin' John image

Hoppin' John and greens are two simple dishes that are required eating each New Year's Day for Southerners (or anyone else, one imagines) who want to bring luck and prosperity.

Provided by Kim Severson

Categories side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds black-eyed peas, or about 4 cups
1 teaspoon baking soda
2 medium ham hocks, or 1 ham hock and 1/4 pound country ham trimmings (also called seasoning meat)
1 tablespoon olive oil
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 medium garlic cloves, crushed
2 bay leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
3 cups steamed white rice
Prepared vinegar peppers, to taste (optional)

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.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 854 milligrams, Sugar 5 grams, TransFat 0 grams

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