Easy Hoppin John Food

EASY HOPPIN' JOHN

Steps:

• Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

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.

HOPPIN' JOHN

Steps:

• In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.

SLOW COOKER HOPPIN JOHN

Steps:

• Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
• Cook on High until peas are tender, at least 4 hours.

HOPPIN' JOHN

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.

QUICK HOPPIN' JOHN

Steps:

• Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly until vegetables are tender.
• Stir in water and black-eyed peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice, parsley, and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender. Garnish, if desired.

HOPPIN' JOHN

Steps:

• Soak peas overnight with water to cover by 2 inches. Drain and set aside.
• In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
• Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
• Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
• Serve over rice.

SOUTHERN HOPPIN' JOHN

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.

HOPPIN' JOHN RECIPE

Steps:

• Bring all ingredients except rice to boil in Dutch oven, stirring occasionally.
• Stir in rice; cover. Simmer 10 min. or until tender.

HEALTHY HOPPIN' JOHN

Steps:

• In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer., Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender., Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.,