Hoppin John In The Summertime Food

HOPPIN' JOHN SALAD

Steps:

• Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.

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 SALAD

Steps:

• Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
• Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
• Add vinegar mixture to bean mixture, tossing to coat.
• Cover and chill 4 hours.
• Before serving, stir in bacon.
• Optional: If desired, garnish with a small additional amount of fresh parsley.

HOPPIN' JOHN SALAD

Steps:

• Place 3 quarts water and black-eyed peas in large saucepan; bring to a boil over high heat.
• Cover; reduce heat to medium-low, simmer 1 hour or until peas are tender.
• Rinse with cool water; drain.
• Cool peas.
• Combine peas, rice, bacon, onion and celery in large bowl.
• Combine vinegar, oil, garlic, hot sauce and salt in small bowl until well blended.
• Drizzle over pea mixture; toss to coat.
• Cover; refrigerate 2 hours.
• Garnish as desired.

HOPPIN' JOHN IN THE SUMMERTIME

Steps:

• Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.

HOPPIN' JOHN

Steps:

• Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
• Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat until tender, about 3 or 4 minutes.
• Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook peas until tender, about 15 or 20 minutes.
• Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
• Toss with spread, parsley and serve!

HOPPIN' JOHN IN THE SUMMERTIME

Steps:

• Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.

HOPPIN' JOHN

Steps:

• Boil the black-eyed peas for two minutes, then remove from heat and set aside for 1 hour.
• Add the onion, garlic, black pepper, crushed red pepper, and bay leaf.
• Bring to a boil, cover, and simmer 1 hour, stirring occasionally.
• Stir in the salt pork and simmer 1 more hour, uncovered, stirring frequently.
• Meanwhile, prepare the rice as directed on the package.
• Remove the salt pork and the bay leaf from the beans.
• Stir in Tabasco sauce.
• Serve over rice.

HOPPIN' JOHN

Steps:

• Prepare black eyed peas overnight or quick method. (I boiled for 5 min, brought to boil and simmered for one hour.).
• Dice ham and remove as much fat as possible.
• Chop onion.
• Combine onion and ham in dutch oven, stir over medium heat until onions start to wilt.
• Add chili powder.
• Add cooked beans with any remaining cooking liquid.
• Add water so that there is about a total of one cup liquid.
• Add rice.
• Cover, simmer for 10 minutes.
• Add salt and pepper if needed.

HOPPIN' JOHN IN THE SUMMERTIME

Steps:

• Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.