HOPPIN' JOHN RECIPE
Steps:
- In a 5-quart Dutch oven, combine ham hock, bay leaves, and quartered onion, and top with 3 quarts of water. Set over high heat, bring to a boil, then cook at a boil for 5 minutes. Reduce heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until the ham hock is fork-tender, about 3 hours; top up with boiling water as needed to keep the ham hock covered. Discard bay leaves. Transfer ham hock and onion to a heatproof plate or bowl to cool. Measure 2 quarts (1.9L) broth and return it to the Dutch oven; save any remaining broth for another use.
- Pull ham hock meat and skin from the bones. Roughly chop up any larger pieces, then return meat, skin, and bones along with the onion to the pot.
- Drain field peas from soaking water, rinse, and add to the pot.
- Add salt, pepper, garlic powder, and onion powder. Set over high heat and return to a boil. Lower heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until peas are al dente, about 45 minutes. About 15 minutes before peas are al dente, preheat oven to 350°F (175°C). Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat.
- Stir the pot well to incorporate the ingredients, cover fully with lid, and cook in oven for 30 minutes. Remove from the oven and let rest, covered, for 5 minutes.
- Fluff with a fork, and serve right away.
Nutrition Facts : Calories 264 kcal, Carbohydrate 20 g, Cholesterol 64 mg, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, Sodium 642 mg, Sugar 2 g, Fat 10 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
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.
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.
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