HOPPIN' JOHN
Steps:
- Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.
- Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
- After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.
- Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
- Variations: Add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. You can also use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
DEEP SOUTH HOPPIN' JOHN
As Southern as it is delicious, this traditional black eyed pea recipe enjoys the rich flavors of bacon, bell peppers, onion, celery, herbs and spices served over rice.
Provided by Stacey | SouthernDiscourse.com
Categories Side Dish
Number Of Ingredients 15
Steps:
- Chop bacon into 1/2 inch pieces. Cook in a dutch oven or large stock pot over medium heat.
- When bacon is almost crisped, add 1/2 of the diced green bell pepper and 1/2 of the diced red bell pepper. Add all of the diced celery, onion and minced garlic. Cook together until bacon is crisped.
- Add chicken broth to bacon and vegetables, scraping any bacon drippings from the bottom of the pan. Bring to a simmer and add frozen peas. Return to a simmer. Add bay leaves, thyme, salt, cayenne and black pepper. Cook covered for 15-20 minutes. Add remaining bell pepper. Cook for 10-15 more minutes. Taste. Add salt if needed. Peas should be tender. Extend cooking time if needed.
- Serve over cooked rice or fold rice in to the peas to make a one pot dish.
BLACK EYE PEA "HOPPIN JOHN" SOUP FOR NEW YEARS
An ole southern tradition is to serve a "HOPPIN JOHN" dish of black eye peas on NEW YEARS DAY. It has been said to bring you good luck if you eat it on the first day of Jan. This is my very own Black Eye Pea Crock Pot Soup recipe for you to make,enjoy, and just maybe you will have good luck in the New Year! It is so easy to...
Provided by Nancy J. Patrykus
Categories Soups
Time 12h50m
Number Of Ingredients 6
Steps:
- 1. The night before... Put smoked ham hocks in the crock pot with 3 cups of water. Simmer over night.
- 2. The night before..... Rinse the black eye peas and put in a saucepan, covered with water. Bring to a boil. Cover and let sit for one hour.Drain,and rinse two tines. Put in a bowl covered with fresh cold water. Put in refrigerator over night.
- 3. Next morning: strain the pork hocks,and the liquid, into a bowl. Pick out, the pork hock meat,bones,and skin and put on a plate to cool. Now strain the liquid again, put the clear liquid back into the crock pot. and add the drained black eye peas. Cook on high.
- 4. When the hocks are cool enough , pick off all the meat. Throw all scraps away, and put the meat back into the crock pot. Cover. Cook the rice. Set aside.
- 5. Scrape and slice the carrots into coins,chop the onion, and put into the crock pot. Cook on high till the carrots are done.
- 6. When the carrots are done add the cooked rice, and the cut up canned spinach. Add more chicken broth if needed. Simmer til serving time.
- 7. Instead of canned spinach you can use fresh cut up collard greens,or fresh spinach. Serve with hot sauce, and home made corn bread, for a delicious meal. Or at half timefor your foot ball friends! Happy New Year ! ....12/17/11
BLACK-EYED PEA SOUP
This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
- Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g
BLACK EYED PEA SOUP
Steps:
- Cover black eyed peas with water. Sit on counter for 8 hours or overnight. Drain water.
- In the bottom of a 6 quart dutch oven or similar, fry bacon until crisp. Remove to paper towels, reserve drippings.
- To the drippings add onion, celery and carrots. Cook for 5 minutes or until tender and beginning to brown. Add garlic, cook 1 minute longer.
- To the pot add, black eyed peas, ham, tomatoes, collards, Cajun seasoning, salt, cumin and lemon pepper. Add 6 cups chicken broth. Mix well.
- Bring to a boil then lower heat to medium. Cook for 30 minutes. Check level of broth and add 1 or 2 cups of reserved broth, or to your taste. Continue to cook for another 20-30 minutes over medium or until black eyed peas are tender.
- Mix bacon into the soup or sprinkle on top. Serve garnished with green onion and a slice of cornbread, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 43 g, Protein 23 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 1794 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 7 g
HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)
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
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
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
Steps:
- Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
- Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.
BLACK EYED PEA SOUP
A New Years tradition, this Black Eyed Pea Soup incredibly easy to make, healthy and so very delicious. Serve over brown rice with my Mom's Old Fashioned Cornbread for a Southern soul food way to ring in the year.
Provided by Heather
Categories Dinner
Number Of Ingredients 15
Steps:
- Place all the ingredients into a large stockpot.
- Bring to a boil over medium-high heat. Once boiling stir, lower heat to lowest setting and cover.
- Simmer stirring occasionally until beans are tender, about 1 1/2- 2 hours.
- Remove ham hocks from beans, place onto a plate and remove meat from bones. Cut ham into smaller pieces if necessary and add back into beans. Dispose of bone and skin.
- Beans may be served at this time.See Note #5 below for instructions on thickening soup.
Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 62 mg, Sodium 630 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
More about "black eye pea hoppin john soup for new years food"
HOPPIN' JOHN RECIPE - POPSUGAR FOOD
From popsugar.com
Cuisine North AmericanCategory Soups/Stews, BeanHome Country USTotal Time 50 mins
- Bring peas, ham bone, and 8 cups water to a boil in a 6-quart Dutch oven. Reduce heat to medium-low, and cook, skimming foam occasionally, until peas are tender, about 45 minutes. Drain peas, reserving 1 cup cooking liquid along with ham bone; set aside.
- Heat oil in a 12-quart pot over medium-high heat. Add chopped ham, chiles, garlic, jalapeños, carrot, onion, celery, and bay leaf, and cook, stirring occasionally, until soft, about 8 minutes. Add reserved black-eyed peas, ham bone, and reserved cooking liquid, along with collards and 12 cups water.
- Bring to a boil, reduce heat to medium-low, and simmer until collards are tender, about 1 hour. Stir in vinegar, and season with salt and pepper. Spoon rice into bowls, ladle soup over rice, and add garnish.
CLASSIC HOPPIN' JOHN RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (11)Total Time 1 hr 30 minsCategory Soup
- 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.
HOPPIN' JOHN - RECIPES FOR HOLIDAYS
From recipesforholidays.com
Cuisine AmericanTotal Time 40 minsCategory Main DishesCalories 278 per serving
- In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels. Save 2 tablespoons of bacon fat and discard the rest.
- Saute the onion, bell pepper, celery and garlic in the bacon fat until almost tender. Add the rice, chicken broth and spices. Cover and simmer for 10 minutes. Add thee black-eyed peas and cooked bacon. Simmer for 10 minutes longer. Discard the bay leaf before serving.
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HOPPIN' JOHN: SOUTHERN BLACK-EYED PEA STEW WITH RICE ...
From plants-rule.com
Servings 4Total Time 1 hr 20 minsCategory Entree, Main Course, Soup, StewCalories 289 per serving
- To cook the rice: Combine the rice and 2 cups of water in a small pot. Cover, bring to a boil over high heat. Reduce to low and simmer until tender, 20-25 minutes. Turn the heat off and keep covered. Before serving, fluff with a fork.
- To make the Hoppin’ John Black-Eyed Peas: In a medium pot, combine the onion, celery, green bell pepper, smoked paprika, red chili flake, and ½ cup of the water. Cover and sweat over medium heat until onion is soft and paprika is aromatic, about 10 minutes. Add the garlic and cook for another 2 minutes, until soft. Add the black-eyed peas and water. Cover and simmer until peas are tender, about 1 hour. Add the tomatoes, cover, and cook 5 more minutes, until the flavors come together.
HOPPIN' JOHN RECIPE - BLACK EYED PEAS & RICE - RACHEL COOKS®
From rachelcooks.com
Ratings 2Calories 267 per servingCategory Soups And Stews
- In a large pot, heat oil over medium heat. Add celery, onion, green pepper and cook, stirring frequently for 7-8 minutes, or until onion is translucent. Add garlic and continue to cook for 1 minute or until fragrant.
- Add soaked and rinsed black eyed peas, ham hock, chicken stock, water, bay leaf, thyme, Cajun seasoning, and salt. Stir to combine and bring to a boil, about 5 minutes.
- Remove ham hock, take meat off the bone, shred it, and stir the meat into the soup. Stir in apple cider vinegar.
SPROUTED BLACK EYED PEA SOUP - RAISING GENERATION NOURISHED
From raisinggenerationnourished.com
5/5 (1)Category SoupCuisine AmericanTotal Time 35 mins
- A day or so before you want to make the soup, put the dry beans in a large bowl with water to cover a good 3 inches above the beans. Let the beans sit under the light in your oven overnight, then drain and rinse the beans. Put the rinsed beans back in the bowl WITHOUT water, and back under the light in your oven to sprout. Should take about 24 hours or less to sprout – they sprout nice and quick when kept warm. Rinse the beans a few times during the day. This sprouting process makes the beans easier on the gut to digest and makes more of the nutrients in the beans available to absorb.
- In a large stock pot fry the bacon and scoop out with a slotted spoon to set aside. Leave the bacon grease in the stock pot to sautee your veggies in.
- Saute the onion, carrot, and celery in the bacon grease with large pinches of salt over medium high heat for about 10 minutes or longer. The salt draws out their moisture and sweetens the veggies.
HOPPIN' JOHN BLACK EYED PEAS - THIS IS HOW I COOK
From thisishowicook.com
Reviews 1Author Healthy World CuisineCuisine AmericanCategory Side Dish/Maincourse
- In pot with bacon fat, saute red pepper, celery and onion over medium high heat until soft. Add black eyed peas, seasonings, and chicken broth.
- Cook black eyed peas until softened or until the broth has boiled down to the thickness you want. I didn’t want soup, so I simmered this about 30 minutes. If you want it soupier, it may only take about 10 minutes. Taste for seasoning.
SOUTHERN BLACK-EYED PEAS AND RICE AKA HOPPIN JOHN - FOOD ...
From foodfidelity.com
Cuisine SouthernCategory Side DishServings 12Calories 246 per serving
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
- Heat the oil in a large pot over medium heat. Add the smoked turkey and sauce for 2 minutes per side. Remove the wings and set aside.
- Add onion, peppers, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute.
HOPPIN JOHN - IMMACULATE BITES
From africanbites.com
4.3/5 (3)Calories 564 per servingCategory Main
- Rinse dry black-eyed pea beans. Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours.
- In a large heavy sauté pan, saute chopped bacon until brown and crispy about 5-6 minutes. Then add smoked ham, saute for about 2-3 more minutes. Remove bacon and ham mixture, set aside.
- Throw in the onions, celery, garlic, thyme, and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic.
HOPPIN' JOHN - SMARTYPANTSKITCHEN
From smartypantskitchen.com
Ratings 5Category Entree, Side DishCuisine American, SouthernTotal Time 55 mins
- In a large stock pot, add 3 cups of water, chicken broth, 2 tablespoons of bacon grease, ground pepper, onion powder, ½ teaspoon of salt and peas
HOPPIN JOHN SOUP - RECIPES FROM A PANTRY
From recipesfromapantry.com
Ratings 9Calories 438 per servingCategory Main
- Heat oil in a large cooking pot and fry bacon till it is nice and crispy. Remove a quarter of the bacon and set aside for garnish.
- Add the chopped vegetable mixture to the bacon and fry the mix for about 10 minutes, stirring occasionally.
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5/5 (10)Total Time 55 minsCategory Side DishCalories 220 per serving
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- Add the mushrooms, and stirring every minute or so, sauté until they are golden brown, about 15 minutes. (This will happen in a few stages -- first the mushrooms will soften, then they will loose some liquid, and once all of the liquid has reduced, they will begin to brown.)
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Ratings 1Category SoupCuisine AfricanTotal Time 30 mins
- Once melted add the onion, pepper, curry powder, salt and pepper. Sautee for 2-3 minutes until well combined and vegetables begin to soften.
- Add black eyed peas, coconut milk, sugar and water. Stir to combine and bring to a low simmer. Simmer about 15 minutes.
NEW YEAR'S BLACK EYED PEA SOUP - SIMPLY WHISKED
From simplywhisked.com
5/5 (2)Total Time 40 minsCategory SoupCalories 210 per serving
- In a large stockpot, heat olive oil to medium-high, and add onion, celery, carrot and bell pepper. Sauté until the onions are slightly translucent – about 5 minutes.
- Add the ham, garlic and crushed red pepper flakes, and continue cooking for about 5 more minutes. Stir as needed to prevent burning.
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From curiouscuisiniere.com
4.2/5 (28)Category DinnerCuisine AmericanTotal Time 1 hr 15 mins
- In a large soup pot, saute bacon over medium-high heat, until crispy, 3-4 minutes. Remove the cooked bacon, and leave 1 Tbsp of bacon grease in the pot. Reduce the heat to medium and add the onions and garlic. Saute until soft and golden, 2-3 minutes.
- Add the bacon back to the pan along with the black-eyed peas, pepper and red pepper flakes. Add the water and chicken broth and bring the mixture to a boil. Reduce the heat to medium-low to maintain just a bare simmer. Simmer, covered, for 30- 40 min until the black-eyed peas are nearly tender.
- Add the rice and cook, covered,15-20 minutes, until the rice is mostly tender and liquid is nearly all absorbed. Remove the pot from the heat, and mix in the diced tomatoes and torn collard greens (if using). Then let the pot sit, covered for 10 minutes, to let the rice finish steaming and the greens wilt.
VEGAN BLACK EYED PEA SOUP WITH KALE - KEEPING THE PEAS
From keepingthepeas.com
Ratings 8Calories 144 per servingCategory Main Course, Soups
- Add 1/4 cup of vegetable stock to the pot. Sauté onions on medium heat until translucent, about 3 minutes. Add garlic, sauté an additional minute. Add green pepper, celery, and carrots. Sauté an additional 5 minutes.
- Add the remaining vegetable stock, 3 3/4 cups, diced tomatoes, and rinsed and drained black eyed peas. Stir in spices and add bay leaf.
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