HOPPIN' JOHN - A NEW YEAR TRADITION - DEE DEE'S
We loved Diane's version of this classic New Year recipe. It's a great way to use a leftover ham bone. Adding Rotel gives the dish a punch of flavor so go easy on the seasoning until you taste it. There's a great balance of fresh vegetables in this recipe. Even though they are added towards the end of the cooking process, they...
Provided by Diane Atherton
Categories Other Soups
Time 2h25m
Number Of Ingredients 18
Steps:
- 1. Soak peas. I used the 2-hour method for soaking peas; rinse and sort peas. Combine 8 to 10 cups of cold water, carrot, baking soda, and peas in a large pot.
- 2. Bring to a vigorous boil; boil for 2 minutes and remove from heat. Let peas soak for 2 hours. NOTE: The carrot and baking soda is a little trick that was passed on from my grandmother and mother. They both believed that this will reduce gas. Not sure this is true but I have been cooking dried peas and beans this way for years without a problem.
- 3. Once peas have soaked, add meaty ham bone, 1/2 of the chopped onions, garlic, and bay leaf. Bring to a boil; reduce heat to a med-low and simmer 20 to 30 minutes until peas are tender but not mushy. NOTE: If necessary, add additional water to cover peas.
- 4. Remove the ham bone, cut off meat. Dice and set aside.
- 5. Drain the peas and set aside.
- 6. Add 2 1/2 cups of water to the pot and bring to a boil; add rice and bring to boil; reduce heat, cover and simmer for 10 to 12 minutes.
- 7. Add remaining onion, peas, Rotel tomatoes (with juice), bell pepper, celery, jalapeno pepper, and seasonings to rice. Bring to a simmer and cook an additional 5 to 8 minutes until rice is tender.
- 8. Stir in sliced green onions and ham. Serve with hot cornbread.
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